The truth is, we cherish the favourite tastes from childhood and we'll always be attracted to them.
The region where I come from is a crossroad of Middle Eastern and Mediterranean tastes, customs and habits and that's why exploring these cuisines will always be attractive to me I guess.
I've recently added to my bookshelf Claudia Roden's Arabesque book, which features recipes from Morocco, Turkey and Lebanon. I still haven't formed own opinion on it, but the book looks nice and has loads of recipes. On the other hand it does not have too many pictures so leaves room for the imagination and creativity in case you want to try yourself as a photographer :)
The recipe I adapted from the book is for a salad with beetroot and strained yogurt, and this combination worked so well, incredibly well! The sourness and richness of a Greek-style yogurt (10% fat) (although I use a Total 0% or 2%) complements perfectly the earthy taste of the beetroot. I was very pleasantly surprised with this combination, it was something I did not expect, as I am usually not a very big fan of beets.
Honestly, this salad works perfectly with equal amounts of dill and fresh mint as well as with lemon thyme only. I did both ways and it was fine every time.
This is the recipe:
(adapted from Claudia Roden's Arabesque)
250 gr cooked beetroot
250 gr strained Greek-style Yogurt (I use Total 2% or 0% fat)
3 cloves of garlic and a pinch of salt
(alternatively 1 tbsp fresh mint leaves and 1 tbsp fresh dill leaves)
1 bunch fresh lemon thyme
Mash the garlic with salt with a pestle and mortar. Adding salt will make the garlic to a puree form very easily. If you decide to add dill and mint, cut finely, put together with the garlic and mash until everything is smooth.
Place the yogurt in a plate. mix with the garlicky mix. Cut the cooked beets in rounds and place over the yogurt. Drizzle olive oil and pomegranate molasses. Garnish with the lemon thyme.
Serve and enjoy.