We had variations of this yogurt dip in Lebanon and Egypt, and in Türkiye, we started ordering it at every meal. It’s great as a dip for bread, meat, and veggies (raw or grilled). This simple recipe is based on one that Emine, the mom/cook at our favorite restaurant in Cappadocia, generously shared with us.
Ingredients:
- 1 (16 ounce) container plain full-fat yogurt*
- 4 cloves fresh garlic
- 2 Tbsp feta cheese, mashed
- ½ tsp salt
- 1 tsp dried mint
- 2 tbsp each chopped fresh dill, parsley, and mint
Instructions:
- Strain yogurt by scooping it into a muslin bag or a colander lined with cheesecloth, thin cotton dish towel, or paper coffee filter. Let it drain overnight.**
- Create a garlic paste by mashing the garlic cloves with the salt (in a mortar & pestle or with the back of a knife on a cutting board).
- Mix garlic paste, feta, dried mint and fresh herbs into the yogurt. Make sure the garlic and feta are mixed throughout.
- Spread onto a dish and garnish with a drizzle of olive oil, sliced cucumber, red pepper flakes and/or more fresh mint, parsley and dill leaves.
*You can substitute store-bought greek yogurt and skip the first step. Don’t give into the temptation to substitute nonfat or low-fat yogurt – it really won’t taste as good!
** Don’t pour the whey down the drain! It’s got protein, probiotics and lots of vitamins. Use it instead of water when making smoothies, soups and baked goods.
Chasing Chicharrones 