Monday, June 25, 2012

Beet Bread Spread

Hier in Deutschland, we do not settle for merely cream cheese or jam on our breakfast toasts. Nein, nein. Here, all things that could possibly be slathered on bread are grouped together under the one important term Brotaufstrich, meaning that which can be spread on bread. All of a sudden, honey, nutella, sardine paste, and minced meat can hang out together as one slightly gross family.

I know Brotaufstrich mostly from the vaguely hippie, organic vibe that is still trickling down through the leftist scene here, and which causes my roommates and others to buy such jars of Aufstrich as curry, horseradish, and rucola. Which of course just scream, eat me in the morning with your coffee!



Nonetheless, after long hard years of trying to integrate, I have to admit that I'm now totally converted, and yearn for my Aufstrich like I do for my long lost spoon sessions as the middle spoon with Justin Bieber and Drake.

Thus without further ado, DIY Aufstrich, beet style.

Liebe, Prof. TT


INGREDIENTS: 4 servings
  • 2 large beets (about 1 1/2 pounds total)
  • 2 large lemons, juiced
  • 2 cloves of garlic, mashed in a mortar with a dash of salt
  • 1/2 cup of   tahini (or more, to taste)
  • 1 tbsp of pomegranate molasses (optional)
  • 1/4 cup of pomegranate arils to garnish (optional)

METHOD:
Roast the beets in a 350F oven for 45 minutes or until tender. Peel and cut into chunks; mash in a processor with the juice of a lemon, garlic and tahini; taste and adjust seasoning, adding more lemon or tahini or garlic. Garnish and serve at room temperature with pita bread or chips.

With thanks to Taste of Beirut

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