Mint & garlic yoghurt dip

Mint & garlic yoghurt dip

Naneli yogurt

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Please don’t ever use bottled or pre-peeled garlic in your cooking. It is best if you peel your own garlic, whenever you use it, whether you crush it, fry it or chop it. Don’t allow anyone else to handle your garlic, unless they are loved ones — otherwise the garlic can taste bitter or old, and you don’t know where it comes from or who has fiddled with it!

If you are using large quantities of garlic, pop the cloves in warm water for a few hours and they will be much easier to peel.

Ingredients

Quantity Ingredient
250g Yoghurt cheese
2 garlic cloves, crushed
pinch sea salt
25g chopped mint, plus extra leaves to garnish

Method

  1. Combine all the ingredients in a bowl. Garnish with extra mint leaves and serve with crusty hot bread.
  2. This dip can be made several hours ahead and is wonderful with lamb or chicken.
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