Ethné de Vienne’s Garlic Yogurt (Haydari)

Ethné de Vienne’s Garlic Yogurt (Haydari)

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  • Makes 250 ml (1 cup)

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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

Note from Ricardo

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

Personal Note