Jewish Intersectionality: Mizrahi-Inspired Beet and Potato Latke Recipe with Pomegranate Zhug Sauce

Ingredients:

2 medium potatoes (Russet or Yukon Gold), peeled

1 medium beet, peeled

2 large eggs, beaten

1/4 cup chickpea flour (or a mix of all-purpose flour and chickpea flour)

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cardamom

1/2 teaspoon smoked paprika (optional)

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons sesame seeds (optional)

1/4 cup chopped fresh mint or dill Olive oil, for frying

Instructions:

Grate the Vegetables:

Grate the potatoes and beet using a box grater or food processor.

Squeeze out excess liquid using a clean kitchen towel or cheesecloth.

Mix the Ingredients:

In a large bowl, combine the grated vegetables, eggs, chickpea flour, spices, sesame seeds, and herbs. Mix until well combined.

Form the Latkes:

Scoop about 2 tablespoons of the mixture and form flat patties.

Fry the Latkes:

Heat olive oil in a skillet over medium-high heat.

Fry the latkes for 3–4 minutes on each side, until golden brown and crispy.

Drain on a plate lined with paper towels.

For the Sauce:

Ingredients

1/2 cup Greek yogurt or labneh (full-fat for best texture)

1/4 cup fresh cilantro leaves, finely chopped

1/4 cup fresh parsley leaves, finely chopped

1 garlic clove, minced or grated

1 small green chili, finely minced (adjust for heat; deseed for milder spice)

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom

1 tablespoon pomegranate molasses

1 teaspoon apple cider vinegar or white vinegar

1 tablespoon olive oil

Salt to taste

Instructions

Prepare the Base:

In a medium bowl, whisk together the Greek yogurt (or labneh), olive oil, and pomegranate molasses until smooth.

Add the Herbs and Aromatics:

Stir in the chopped cilantro, parsley, garlic, and chili.

Season and Adjust:

Mix in cumin, cardamom, and vinegar. Add salt to taste. If the sauce is too thick, thin it slightly with a tablespoon of water or olive oil.

Taste and Balance:

Adjust the flavors as needed: For more tang, add a splash of vinegar.

For more sweetness, drizzle a little extra pomegranate molasses.

For more heat, add a pinch of minced chili or cayenne.

Serve:

Spoon over warm beet and potato latkes or serve on the side as a dipping sauce.

Garnish with a drizzle of pomegranate molasses or a sprinkle of fresh herbs for presentation.