Serves 4
hung yoghurt 2 cups (hung for at least 2 hours)
almonds 1 tbsp, slivered
extra virgin olive oil 2 tbsp
garlic cloves 1/2 tsp, minced
rocket leaves a handful, roughly chopped
mint a handful, roughly chopped
parsley a handful, roughly chopped
salt and sumac to season (try Al Fez available at gourmet stores)
mint a few sprigs, to garnish
In a bowl, combine the yoghurt, almond slivers, olive oil, garlic, rocket leaves, mint and parsley. Season with salt and sumac. Mix well. Garnish with a sprig of mint and serve in a shallow serving dish along with cucumber sticks or pita bread.