Beetroot with olives, toasted hazelnuts and pul biber oil (Zeytinli, Fındıklı, Pul Biber Soslu Pancar)

Name: Beetroot with olives, toasted hazelnuts and pul biber oil (Zeytinli, Fındıklı, Pul Biber Soslu Pancar)
Total time: 25 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 650 g beetroot; 4 pc spring onions; 90 g green olives; 60 g hazelnuts; 10 g parsley; 1 pc garlic; 170 g full fat yoghurt; 30 ml extra virgin olive oil; 30 ml pomegranate molasses; 1 tsp pul biber

A Turkish-style beetroot meze with briny green olives, crunchy toasted hazelnuts and a sweet-tangy pomegranate-molasses dressing spiked with pul biber oil.

25 min 199 kcal/serving serves 6

199kcal5gprotein19gcarbs13gfat

Ozlem WarrenView the original on ozlemsturkishtable.com More from Ozlem Warren on Mello

🥣beetroot

🧅spring onions

🥬green olives

🥜hazelnuts

🌿parsley

🧄garlic

🥛full fat yoghurt

🫒extra virgin olive oil

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About Ozlem Warren

Turkish food writer and cooking teacher specialising in home-style Turkish cuisine

Ozlem Warren is a Turkish-born food writer and cooking teacher known for her website and cookbook Ozlem's Turkish Table. Originally from Antakya, she has spent years documenting and teaching the home cooking of Turkey to audiences abroad, drawing on family recipes and regional traditions.

Her cooking centres on classic Turkish home dishes such as mezze, stuffed vegetables, pilafs, and slow-cooked stews, built on olive oil, yogurt, tomatoes, and fresh herbs like parsley, mint, and dill. She favours traditional techniques and regional variations over shortcuts, and often explains the cultural background of a dish alongside the recipe itself.

23 recipes on Mello, imported from ozlemsturkishtable.com, mostly Turkish and Turkish cuisine.