Circassian yoghurt dressing

Circassian yoghurt dressing

By
From
Turquoise
Makes
400 ml
Photographer
Lisa Cohen and William Meppem

One of my favourite herbs, fresh coriander, is rarely used in Turkish cooking, except in Circassian dishes. I developed this gorgeous creamy dressing as a way of combining coriander with my other favourite ingredient, yoghurt. It’s tangy, aromatic and a bit spicy, and redolent of the ancient spice routes.

Serve this dressing with vegetable salads, grilled chicken or even as a dip with raw vegetables and toasted flat bread.

Ingredients

Quantity Ingredient
4 cardamom pods
1 teaspoon black peppercorns
1 teaspoon caraway seeds
2 cups coriander leaves
3 long green chillies, seeded
4 garlic cloves
1/4 teaspoon sea salt
splash water
300g thick natural yoghurt

Method

  1. Crush the cardamom, peppercorns and caraway seeds with a mortar and pestle, then sift to remove the husks.
  2. Wash and dry the coriander. Blitz the coriander, crushed spices, chillies, garlic, salt and water to a purée in a blender. Tip into a bowl and stir in the yoghurt to form a smooth, pale-green dressing. If it’s too thick, loosen with a little water.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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