Gastronomy: A Great Side Dish Recipe: Celery and Yogurt Salad
We would like to recommend a side dish (mezze) from the Mediterranean region. As yogurt has a lot to do with Asian nomad culture, it may have originated in Turkey as it is a good mezze some people prefer in Turkish restaurants serving alcoholic beverages (Meyhane).
It is simple to make and it may accompany a long meal well. Note that it is extremely healthy. Just search for the benefits of the ingredients.
To make it, you will need the following ingredients:
1- 75-100 gr. grated celery
2- 3 to 4 cloves of garlic
3- Turkish yoghurt (the one that contains no berries, fruit, or any sort of sweet thing)
4- Rock or sea or Himalaya salt
5- Some olive oil
6- (Optional) mint, sumac, and chili pepper
After grating the celery, stir it with garlic you have pestled, salt, and yoghurt well. Pay attention to balance and ensure that the amount of the celery and the yoghurt must be more or less the same.
Place the mixture into a platter of your choice and pour the olive oil as you like, in a fashion that you are like you are ornamenting the dish. Finally garnish it with mint, sumac, and chili pepper if you wish, or use any other spice you feel it will go well with it.
Use with Alcohol: Yoghurt does not go with wine but you can try what locals use it: Uzo (Greece), Raki (Turkey), Arac (Arabic world), or Ricard’s (France). Do not forget that a forkful or spoonful food must be taken after each sip of the foregoing drinks. Otherwise, that drink may turn into frustration and you might hate it.
Bon Appétit
Copyright: Comfort & Travel
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