A wonderfully tangy and refreshing complement to spicy Turkish dishes and delicious on its own, this thick yogurt dip is served throughout the country. Depending on what it's meant to go with, other fresh herbs could stand in for the mint; grated carrots or chopped dried apricots may also be added.
Plus: More Appetizer Recipes and Tips
1 cup plain, full-fat Greek or Bulgarian yogurt
1 garlic clove, chopped
2 tablespoons finely chopped mint, plus mint leaves for garnish
Warm pita bread, for serving
How to Make It
Line a strainer with a coffee filter or a double layer of moistened cheesecloth and spoon in the yogurt. Set the strainer over a bowl and let the yogurt drain until it is fairly firm, about 2 hours.
Using the side of a chef's knife, mash the garlic to a paste with a large pinch of salt. In a bowl, mix the garlic paste with the drained yogurt and chopped mint. Sprinkle with the mint leaves and serve with warm pita.
The dip can be refrigerated for up to 2 days.
All this minty, garlicky yogurt needs is a light, bright, tart wine to match its tang. Consider an aromatic Spanish wine from the Penedès region.
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