Updated: Apr 26
I was looking for a yogurt dish to serve with some kebabs, Kebab Torsh, and a delicate Lentil rice tahdig as part of a larger meal and I came across this recipe in my cookbook collection. This yogurt dip is perfect, salty from the feta, tart from the yogurt and lime, and has a great texture from the chopped walnuts.
You can enjoy this just with pita bread as a wonderful appetizer or dip.
This is an amazing cookbook that goes beyond what we normally know as traditional Turkish cuisine. The flavors are spectacular, most of the recipes are super simple and this is a cookbook I read through quite often, and want to cook from everyday.
For more recipes from this cookbook click here.
1 3/4 cup Greek yogurt
1/2 cup feta cheese, crumbled into small bits
A handful of mint, finely diced
A handful of dill, finely diced
1 garlic clove, finely minced
Juice of 1/2 lemon
1 tablespoon EVOO
1/4 cup walnuts, diced
Salt and pepper to taste
Mix all ingredients. Taste and adjust for salt, lemon and herbs. Keep cool in the fridge for at least 1 hour to allow the flavors to come together.
Serve with kebabs as a side or with pita bread.