3 red bell peppers
4 pitted dates
1 cup pomegranate seeds
1/2 cup toasted walnuts
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
Beetroot Dip (Yogurtlu pancar mezesi)
juice of 1/2 lemon
1 garlic clove,peeled and crushed
5 tbsp greek yogurt
apinch of salt
1 tbsp olive oil
pita bread to serve
All of the above dips go really well with pita bread or pita crisps.
Recipes : The mezze cookbook and Martha Stewart living
Images : Personal Album
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