When I make this yoghurt I am instantly transported back to markets in Palestine where the heady mix of pungent tomatoes, squashed cucumbers underfoot and earthy smells of veg about to reach past its best is spiked with perfectly fresh a breezy smells of mint and dill. I know you may not think that the smell of rotting tomato and fresh dill is a very pleasant one, but when it reminds you of your childhood, of sunshine and of an existence before you knew about the Nakba, the occupation and the injustice it is perfect.
Mama thinks she doesn’t like dill and will always scrunch her nose when I buy big un-wrapped, fragrant bunches of it from our grocer, however she will also absolutely demolish everything I put it in including this dip. This dip is wonderful with grilled meats and grilled fish.
ingredients
500g natural yoghurt
1 garlic clove, crushed
3 small cucumbers (the mini ones), grated (pat dry)
1/2 onion, finely chopped
A small handful of mint, finely chopped
A huge bunch of dill, finely chopped
Salt
A small handful of pistachios, mint, dill and glug of olive oil to garnish
method
mix all of the ingredients (minus the garnish) together in a shallow bowl or lipped plate.
Scatter over the garnish and drizzle with olive oil
The Olive Tree Kitchen 