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.
100g Plain Yoghurt
4-5 Walnut Kernels
1tsp Sundooq Lasanyu Mix
Salt to taste
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 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.