A couple of weeks ago, when I published a baba ganoush recipe with sweet potatoes instead of traditional ingredient eggplant, I felt sorry for the dear vegetable eggplant. So I made this recipe to make it up for it!!!
So, I used quotation mark in the title because baba ganoush, as you may already know, is traditionally made with eggplants. I made a little twist to it, and used sweet potatoes this time.
So, my only experience with wasabi in life has been nudging the little knobs of it next to my sushi plate, thinking if I should eat it or not. Never used it in a recipe, never saw it in any food (other than sushi..).
Well ok this salad is not exactly tabbouleh, it is just inspired by it to a great extent. And it is delicious!
I am chewing a stomach tablet right now helping with pain because I ate this dip. I know that I shouldn’t have eaten something with hot peppers. But I had to taste it of course and then I couldn’t stop having more than just a bit to taste because it was so good! Ahh, sacrificing my stomach hasn’t been such a pleasure for a while…
This recipe is easy! So easy that I didn’t even put photos of all the steps. It’s one of those “let’s put all the ingredients in a food processor and be done with it” kind of spreads.
I must say that as soon as I think about this dip, I feel its lovely sour taste in my mouth. It’s quite mouth watering actually.
Black sesame tahini is a thing and you are going to love it.
I think my first encounter with haydari was in one of those raki-mezze places in the back alleys of Beyoglu/Istanbul.
Everyone loves dips & spreads! Don’t you? I love adding new spreads to my portfolio. Well, I also grow tired of serving hummus to my customers in my eating events or catering gigs, that’s why I want new recipes. These two recipes will be excellent in the future events and gatherings!