Borani Laboo
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0.0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Course
Appetizer, Condiments
Borani Laboo
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Betroot Borani
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Ingredients
- 4 small Raw beetroot
- 5 tbsp Greek yoghurt (heaped tablespoon)
- 1 clove garlic (crushed)
- 50 g feta crumbled
- 1 tsp dried mint
- 1 tbsp red wine vinegar
- 1 tbsp toasted argan oil or olive oil (plus extra for drizzling)
- 1 tbsp nigella seeds (plus extra for sprinkling on top)
- salt and pepper (to taste)
Instructions
- Wash beetroot, put in a pan (unpeeled), cover with water and bring to the boil. Cook until tender (approx. 40 mins), topping up water, if necessary. The beetroot is ready when a sharp knife goes through easily.
- Drain and leave to cool. Peel beetroot and grate using the coarse side of a grater.
- Transfer to a bowl, add yoghurt, garlic, oil, mint, vinegar, feta, nigella seeds, salt and pepper and mix well.
- Top with a sprinkling of nigella seeds and a drizzle of oil. Serve with Flatbread.
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