"A rather unusual way to prepare beetroot, but so delicious," says Joseph 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
- 1 tbsp hazelnuts
- 1 tbsp sesame seeds
- 1½ tsp each cumin seeds and coriander seeds
- 1Whisk yoghurt with 1 tsp salt. Pour into a colander lined with muslin set in a bowl, cover and refrigerate to drain (overnight).
- 2For 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). 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.
- 3Preheat 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).
- 4Cook butter in a small saucepan over medium heat until golden brown (3-4 minutes). Stir in dukkah and remove from heat.
- 5Serve beetroot kebabs with a dollop of labne topped with warm dukkah butter and scattered with dill.
Drink suggestion: A light red, such as Pennyweight Gamay. Drink suggestion by Ari Vlassopoulos.