Whipped yoghurt with feta and soft herbs

Whipped yoghurt with feta and soft herbs

By
From
Saraban
Serves
6
Photographer
Mark Roper

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 ‘salads’ called borani. Yoghurt with cucumber and mint is an ever-popular combination, as is yoghurt and shallot or spring garlic.

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.

For this dish you need to strain the yoghurt to thicken it. It’s easy enough to do at home yourself, and the longer you strain it, the thicker the result.

Ingredients

Quantity Ingredient
500g thick natural yoghurt
220g creamy feta
1 generous teaspoo dijon mustard
1/2 cup shredded flat-leaf parsley leaves
2 tablespoons chopped tarragon leaves
2 tablespoons snipped chives
2 tablespoons chopped chervil sprigs
sea salt
freshly ground black pepper
pomegranate seeds, to garnish (optional)

Method

  1. To 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.
  2. To 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.
  3. Tip 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 and garnish with pomegranate seeds, if using.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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