Thick Yogurt and Herb Meze
A spoonable strained-yogurt meze with white cheese, mint, dill and garlic.
The Turkish pantry
Dill
The leaves and tender stems of dill are the fresh herb covered here.
Last updated:
Fresh dill leaves and tender stems, not dill seed or fennel fronds.
Types & forms
Fresh dill leaves
Fine green feathery foliage used chopped.
Dill seed · comparison
A different part of the plant with a different cooking use.
What to look for when buying
- Choose fresh green fronds without sliminess or extensive yellowing.
- Buy a small bunch that you can use while its aroma is lively.
Prepare & cook
- Rinse, dry well, then finely chop the leaves and tender stems.
- Remove coarse stems; add at the stage specified by the recipe.
Store it well
- Wrap loosely in a slightly damp towel and refrigerate in a bag or container.
- Use promptly; frozen chopped dill is useful for cooking but will not retain a fresh sprig’s texture.
Substitutions depend on the dish
Dried dill
It changes the texture and strength; do not replace a large handful with an equal volume of dried herb.
Nutrition
Dill weed, fresh [1]
| Nutrient | Amount |
|---|---|
| Energy | 43 kcal |
| Protein | 3.46 g |
| Total fat | 1.12 g |
| Saturated fat | 0.06 g |
| Carbohydrate | 7.02 g |
| Dietary fiber | 2.1 g |
| Total sugars | Not reported |
| Sodium | 61 mg |
| Cholesterol | 0 mg |
| Calcium | 208 mg |
| Iron | 6.59 mg |
| Potassium | 738 mg |
| Vitamin D | 0 µg |
Fresh dill foliage, not dried dill or dill seed. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Fresh dill flavors our haydari and zucchini fritters, where it contributes to the mixture rather than serving only as decoration.
Cook with Dill
Zucchini Fritters
Kabak mücveri turns grated zucchini, white cheese and dill into small, golden pan-fried fritters.
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Beet and Pomegranate Salad
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Black Sea Anchovy Cornbread
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
Black Sea Anchovy Rice
Spiced rice with currants, pine nuts and dill enclosed in a browned anchovy shell.
Eggplant Rice Pilaf
Tender Baldo rice with browned eggplant, tomato, onion, butter and fresh dill.
Fish Soup
A clear fish broth with tender sea bass, potato, carrot and fresh herbs.
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A textured white-cheese meze with strained yogurt, walnuts, pistachios and fresh herbs.
Leeks in Olive Oil
Tender leek pieces, carrot and rice in a gentle lemon and olive-oil cooking liquid.
Octopus Salad
Tender octopus pieces tossed with lemon, olive oil, parsley and dill for a bright, chilled seafood salad.
Olive-Oil Stuffed Vine Leaves
Tender vine leaves wrapped around fragrant rice with onion, herbs and warm spices.