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Açili Esme (Spicy Turkish-Style Yogurt)

From the book A Mediterranean Feast by Clifford A. Wright

Ingredients

	1	tsp. salt
	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

Steps

Pound the salt and garlic together in a mortar until mushy.
Blend it with the yogurt, labna, cayenne, and dill. Turn it into a bowl and swirl olive oil over the surface.

Notes

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.

Related article: A sauce for all seasons

This content is from the book A Mediterranean Feast by Clifford A. Wright.

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