“In Iran, yoghurt – mast – makes an appearance at every meal. It can be thin and runny for slurping, or strained and mixed with vegetables or herbs to make borani. This is my version of a great all-purpose thick, herby yoghurt dip. In fact the addition of feta makes it thick enough to use as a spread on warm or toasted bread, but it is just as good with raw vegetables or as an accompaniment to grilled lamb dishes. Vary the herbs depending on the season or personal preference.” You’ll need to begin this recipe a day ahead.
- 500 gm thick natural yoghurt
- 220 gm creamy feta
- 1 generous tsp Dijon mustard
- ½ cup shredded flat-leaf parsley leaves
- 2 tbsp chopped tarragon leaves
- 2 tbsp snipped chives
- 2 tbsp chopped chervil sprigs
- To garnish: pomegranate seeds (optional)
- 1To strain the yoghurt, spoon it into a clean muslin or cheesecloth square or tea towel. Tie the corners together and suspend the bundle from a wooden spoon over a deep bowl. Refrigerate overnight to drain.
- 2To remove excess salt from the feta, soak it in cold water for around 10 minutes, changing the water twice. Crumble the feta roughly into a food processor and purée for a minute, pushing the mixture down from the sides once or twice. Add the strained yoghurt and mustard and purée again until very smooth and creamy.
- 3Tip the mixture into a large bowl and stir in the fresh herbs. Taste and adjust seasoning if necessary. Chill, covered, until ready to eat, then transfer to a serving bowl or plate, scatter with pomegranate seeds, if using, and serve.
($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor
This recipe is from the November 2010 issue of