Feta & mint dip

Feta & mint dip

Haydari salatasi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
250g Yoghurt cheese
2 tablespoons chopped feta
3 garlic cloves, crushed
1 tablespoon dried mint
125ml extra virgin olive oil
1 tablespoon toasted cumin seeds, crushed, (see note)
pinch sea salt
1 tablespoon pul biber, (see note)

Method

  1. Mix together all the ingredients, except the pul biber. Just before serving, sprinkle with the pul biber.
  2. This dip can be made a day ahead if time permits.

Note

  • Freshly toasted and ground cumin seeds add wonderful flavour to this simple dish. To toast cumin seeds, tip them into a small frying pan and lightly fry them over medium heat for a minute or two, until they smell fragrant, shaking the pan often to toss the seeds around so they don’t burn. Then just grind them to a powder using a mortar and pestle (a fabulous kitchen tool — everyone should have one!), or a spice grinder.

Note

  • Pul biber is a red powder made from dried Aleppo peppers. It is mild to medium in heat and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocers, you can use chilli flakes instead.
Tags:
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