Beetroot kebabs with labne and dukkah
SERVES 4-6 // PREP TIME 20 MINS // COOK 20 MINS (PLUS DRAINING
“A rather unusual way to prepare beetroot, but so delicious,”
says Abboud. Begin this recipe a day ahead to drain the yoghurt.
500 gm Greek-style yoghurt
2 large beetroot, peeled,
halved lengthways and
thinly sliced on a mandolin
2 tsp olive oil
50 gm butter
Dill sprigs, to serve
DUKKAH
1 tbsp hazelnuts
1 tbsp sesame seeds
1½ tsp each cumin seeds and
coriander seeds
1 Whisk yoghurt with 1 tsp salt.
Pour into a colander lined with
muslin set in a bowl, cover and
refrigerate to drain (overnight).
2 For dukkah, preheat oven
to 170°C. Place hazelnuts and
sesame seeds separately on
an oven tray and roast, stirring
halfway, until golden brown
(8-10 minutes). Rub hazelnuts in
a tea towel to remove skins and
set aside to cool. Meanwhile,
dry-roast spices in a frying pan
over low heat until fragrant
(3-5 minutes; see cook’s notes
p192). Cool, then finely grind in
a spice grinder or with a mortar
and pestle. Coarsely grind
hazelnuts and half the sesame
seeds in a small food processor,
then mix with spices and
remaining sesame seeds.
3 Preheat a barbecue or oven
grill to high. Toss beetroot in a
bowl with oil and salt to taste,
then thread onto metal skewers
(you’ll need 4 to 6 skewers;
fold beetroot if necessary). Grill,
turning occasionally, until lightly
charred (3-5 minutes).
4 Cook butter in a small
saucepan over medium
heat until golden brown
(3-4 minutes). Stir in dukkah
and remove from heat.
5 Serve beetroot kebabs with
a dollop of labne topped with
warm dukkah butter and
scattered with dill.
Drink suggestionA light red,
such as Pennyweight Gamay.➤