← Nouns Cooking · Lebanese & Turkish

Ingredients

• 500 g thick strained yogurt or labneh
• 100 g Feta, finely crumbled (optional)
• 2 cloves Garlic, grated with a pinch of salt
• 15 g Dill, finely chopped
• 1 tsp Dried mint
• 2 tbsp extra-virgin olive oil
• ½ tsp Salt
• ½ tsp pul biber, to serve

Method

1. Mash the garlic to a paste with a little salt.
2. Beat the yogurt with the garlic, feta (if using), most of the dill, the dried mint and salt until smooth and thick.
3. Spread into a shallow bowl, swirl the top, drizzle with the oil and sprinkle with pul biber and the remaining dill.
4. Serve with warm bread, grilled meat or crunchy vegetables.

Tips

• If your yogurt is runny, hang it in a cheesecloth-lined sieve in the fridge for 2–3 hours first.
• Feta makes it richer and saltier; reduce the salt if you add it.

Sources

Written in our own words after cross-checking these recipes:

Turkey’s For Life Unicorns in the Kitchen The Mediterranean Dish