Serving
Click to Enlarge

Cheese & Labne Dip
Turkey
  -   Patilican Salatasi
Makes
Effort:
Sched:
DoAhead:  
1-1/2 cups  
**
45 min  
Best
An outstanding dip or spread for pita bread or raw vegetable sticks. Excellent for any buffet or appetizer situation.






1/4
1
2
1
1/2
1/4
1/4
----
1
1/2
c
c
cl
t
T
c
t
---
t
t
White Cheese (1)
Labne (2)
Garlic
Mint, dried
Dill, fresh
Olive Oil, ExtV
Cumin
-- Garnish
Olive Oil, ExtV
Aleppo Chili (3)

Make   -   (45 min (15 min work))
  1. Crush WHITE CHEESE to a smooth paste and mix with LABNE.
  2. Crush GARLIC and chop very fine. Chop DILL very fine. Crush MINT. Grind CUMIN.
  3. Mix All items (except Garnish) until well blended.
  4. Chill well.
  5. For Garnish, mix Olive Oil and Aleppo. Drizzle over the dip.
  6. Serve chilled. It benefits from some time in the fridge to blend flavors.
NOTES:
  1. White Cheese:   This is the same as Feta. The Turks have always called there's "white cheese", but no, since a European Community ruling if favor of the Greeks, the Danes and others have had to adopt the "white cheese" designation.
  2. Labne:   (Kefir Cheese - Turkish Suzme Yogurt) This is yogurt with the water drained out. It is available in any market serving a Near or Middle Eastern community, but you can make your own. Suspend twice as much yogurt as labne needed in double cheese cloth overnight in the fridge.
  3. Aleppo Chili Flake:   This is fairly available in North America now. If you don't have it, use a mix of hot and sweet Paprika. For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
tjd_chzyog1 121017 ttc45   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking to and non-commercial use of this page permitted