Pistachio And Labneh Dip With Garlic Turkish Bread Recipe

Posted on
PISTACHIO AND LABNEH DIP WITH GARLIC TURKISH BREAD PISTACHIO AND LABNEH DIP WITH GARLIC TURKISH BREAD RECIPE

This is one recipe that’s bound to impress the guests at your next party.

SERVES 10 | PREP TIME 10 mins | COOK TIME 6 mins | INGREDIENTS 9 | DIFFICULTY Easy

INGREDIENTS

1kg Greek yoghurt
1 1/2 cups (225g) pistachios, plus extra chopped to serve
1 1/2 tsp cumin seeds, toasted
3 garlic cloves, crushed
1/4 bunch dill, fronds picked, plus extra fronds to serve
1/2 bunch mint, leaves picked, plus extra leaves to serve
Juice of 1/2 a lemon
1/3 cup (80ml) extra virgin olive oil
1 loaf Turkish bread, halved lengthways

METHOD

1 To make labneh, line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover yoghurt, then chill overnight to drain. The next day, transfer labneh to a bowl, discarding liquid.

2 To make the dip, place pistachios in a food processor and whiz until very finely ground. Add cumin seeds, 1 garlic clove, dill, mint, lemon juice, 1 tbs oil and labneh, and whiz until well combined.

3 Preheat the panggangan grill to high.

4 Combine the remaining 2 garlic cloves and remaining 1/4 cup (60ml) oil in a frypan over low heat and cook, stirring occasionally, for 3 minutes to cook garlic slightly. Brush some garlic mixture over the cut side of the bread, reserving 2 tsp garlic mixture. Place bread, cut-side up, on a baking tray and grill, checking regularly, for 3 minutes or until golden.

5 Transfer dip to a shallow serving bowl and scatter with extra pistachios, dill and mint. Drizzle with reserved garlic mixture. Serve with thickly sliced grilled bread.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *