Ethné de Vienne’s Garlic Yogurt (Haydari)

Name: Ethné de Vienne’s Garlic Yogurt (Haydari)
Yield: 250 ml (1 cup)
Ingredients: 1 cup (250 ml) thick plain yogurt; 1 clove garlic, finely chopped; 2 tablespoons (30 ml) dried mint; 1/4 teaspoon (1 ml) salt

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Makes 250 ml (1 cup)

Ingredients
Preparation

Ingredients

1 cup (250 ml) thick plain yogurt
1 clove garlic, finely chopped  
2 tablespoons (30 ml) dried mint
1/4 teaspoon (1 ml) salt

Preparation

Combine all the ingredients.

Note

This recipe is from Ethné and Philippe de Vienne’s book; La cuisine et le goût des épices.

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Ethné de Vienne’s Vegetable and Egg Stew (Menemen)  

Ethné de Vienne’s Garlic Yogurt (Haydari)

Ingredients

Preparation

Note

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Ethné de Vienne’s Vegetable and Egg Stew (Menemen)

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Ethné de Vienne’s Vegetable and Egg Stew (Menemen)  