|4||fresh garlic cloves, peeled|
|¾||cup high-quality, full-fat yogurt|
|6||Tbsp. strained yogurt, or labna (see Note, below)|
|½||tsp. cayenne pepper|
|1||tsp. chopped dill weed|
|~||Extra-virgin olive oil|
Culinate editor’s note: To strain yogurt, measure it into a small strainer set over a bowl and leave it for three or more hours; discard the strained liquid. Alternatively, for this recipe you could use Greek-style yogurt or even sour cream.
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This content is from the book A Mediterranean Feast by Clifford A. Wright.
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The vegetarian-cooking pioneer
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