Thick Yogurt and Herb Meze
A spoonable strained-yogurt meze with white cheese, mint, dill and garlic.
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Herb and Cheese Meze
Girit Ezmesi
A textured white-cheese meze with strained yogurt, walnuts, pistachios and fresh herbs.
- Prep
- 15 min
- Cook
- 0
- Rest
- 20 min
- Total
- 35 min
- Servings
- 6
Ingredients
- ½ lb Cheese (white brined or feta), crumbled; vegetarian-rennet cheese if required
- ½ cup (100 g) Yogurt (plain, strained)
- ⅓ cup (40 g) Walnuts, finely chopped
- ¼ cup (30 g) Pistachios (unsalted, shelled), chopped
- 2 tbsp Chopped dill
- 2 tbsp Chopped parsley
- 1 Garlic clove (small), crushed
- ¼ cup Olive oil, divided
- ½ tsp Turkish red pepper flakes
- Pepper (black, ground), to taste
Method
Mash cheese, yogurt and garlic with a fork, adding three-quarters of the oil gradually. Leave some small cheese pieces.
Reserve a little of the nuts and herbs for the top. Fold the rest into the cheese with pul biber and black pepper.
Cover and refrigerate for 20 minutes.
Spoon into a shallow bowl. Finish with remaining oil, nuts and herbs. Keep leftovers refrigerated and use within 2 days.
Cooking guidance
Mash with a fork so some cheese and nut texture remains. Cheese salinity varies; taste before adding any salt. Use vegetarian-rennet cheese when that suitability is needed.
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