An all-purpose topping that goes great on any Afghani food or is good as a dip. If you want to try making Greek yogurt yourself, here's how you do it.
16 ounces plain Greek yogurt (full fat or lowfat only—no
nonfat)
2 medium cloves garlic, minced
1 TBSP dried mint
1 tsp salt
¼ tsp pepper
Combine everything into a bowl and stir well. Let sit in
refrigerator, covered, at least an hour before serving.
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