A go-to dip for late night binges to the ultimate party starter. Creamy thick yoghurt with an addictive nutty garlic flavour. Perfect accompaniment from crackers to cucumbers.
Ingredients:
100g Plain Yoghurt
4-5 Walnut Kernels
1tsp Sundooq Lasanyu Mix
Salt to taste
Process:
Use the soft muslin that held your Sundooq mixes, to hang your yoghurt in and let the excess water pass through. Leave it until you get a lovely thick creamy texture.
Lightly pound the walnuts in a mortar-pestle. Make sure not to pound them to a paste. Alternatively, you can also cut them into small pieces with a sharp knife.
In a bowl, mix together the hung yoghurt, crushed walnuts, a tsp of Sundooq's Lasanyu Mix, and a pinch of salt. Make sure to taste and adjust the chilly quotient with the Sundooq mix.
Optionally, add 1/2 tsp of olive oil for an extra punch, and garnish with crushed walnuts, toasted white sesame seeds or a sprinkle of the Sundooq Mix.
Recipe contributed by:
Sinead Kachroo
Sinead is a finance administrator who possesses dextrous excel skills, and an enormous appetite for storytelling. Enough so that a one-line factoid can become the heart of an entire dinner table conversation. She loves a good salad and can have heaps of cucumbers with her dips.