Yield: 4 -6
|2 tablespoons||Olive oil|
|¼ cup||Ricotta cheese|
|2 tablespoons||Lemon juice|
|1 pounds||Cooked beetroot; thinly sliced|
|\N \N||Chopped mint leaves|
|½ teaspoon||Cumin seeds|
In a large bowl wisk together the oil and lemon juice with a fork. Stir in the yogurt and cumin seeds. With the back of the fork, mash in the ricotta.
Gently fold in the beetroot.
Transfer the salad to a serving bowl and garnish with chopped mint leaves.
Chill or serve immediately.
The original recipe is From Lebanese Cooking: An Introduction to This Special Middle Eastern Cuisine by Ward, Susan, p.64. 641.5956 Ward My wife prefers this without the ricotta cheese. I am undecided about the cheese. It has an interesting taste with the cumen seed in it. We wouldn't have this dish all the rime, but we like it for something different.
Posted to TNT Recipes Digest, Vol 01, Nr 906 by "Russell J. Fletcher" <gimplimp@...> on Jan 1, 1998