Bourani

Cappadocia

Ingredientsfor 2-3 people

3 beetroot bulbs

1 yogurt

olive oil

2 garlic cloves

Vinegar & Salt

some walnuts

Directions

Wash the beets and leave them in water for 5 minutes.

Then boil, drain and peel the beets.

Chop them vertically, in pieces of medium thickness, and place them around the edges of a plate; leave a gap in the middle and fill it with yogurt.

Sprinkle with the salt, the chopped garlic, oil and vinegar. Sprinkle with walnuts and serve.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer