Turkish-style yoghurt dip with carrot sticks
YOU’LL NEED
250 grams yoghurt One clove of garlic, finely minced A glug of extra virgin olive oil A few mint leaves, torn A few dill leaves, finely chopped Half a teaspoon of lemon juice A pinch of crushed ajwain seeds Salt and pepper to season
250 grams yoghurt One clove of garlic, finely minced A glug of extra virgin olive oil A few mint leaves, torn A few dill leaves, finely chopped Half a teaspoon of lemon juice A pinch of crushed ajwain seeds Salt and pepper to season
METHOD
Hang the yoghurt in a muslin cloth, or place it on a strainer till
all the water is drained. Transfer the yoghurt to a clean dry bowl. Add
the garlic, lemon juice, mint, dill and ajwain. Season with salt and
pepper, and finally incorporate the olive oil. Place in the fridge till
ready to serve. Dig in with carrot sticks. TIP: Add roasted eggplant
puree to make an eggplant version, chopped avocado to give it a Mexican
touch or roasted chopped beetroot for extra colour.
Hang the yoghurt in a muslin cloth, or place it on a strainer till
all the water is drained. Transfer the yoghurt to a clean dry bowl. Add
the garlic, lemon juice, mint, dill and ajwain. Season with salt and
pepper, and finally incorporate the olive oil. Place in the fridge till
ready to serve. Dig in with carrot sticks. TIP: Add roasted eggplant
puree to make an eggplant version, chopped avocado to give it a Mexican
touch or roasted chopped beetroot for extra colour.
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