Haydari

Method3 steps · about 10 min

1. 1

   Step 1: Peel and finely chop the large garlic clove (1 large). Sprinkle a pinch of the divided sea salt over it, then press and scrape with the flat side of a knife to make a fine paste.

   Uses 1 large garlic clove, peeled · A pinch of sea salt for crushing the garlic

2. 2

   Step 2: Combine all 450 g ready labneh with the garlic paste in a medium bowl. Stir in the 1 tbsp finely chopped fresh dill and the 1 tsp dried mint until evenly mixed. Taste and add a little more of the divided sea salt if needed.

   Uses 450 g labneh (the source also gives 2 cups), very thick strained yogurt · Garlic and salt paste · 1 tbsp finely chopped fresh dill, for mixing into the dip · 1 tsp dried mint · More sea salt for the dip only if needed

3. 3

   Step 3: Spoon the dip onto a serving plate. Drizzle all 2 tbsp finishing olive oil over it, add the fresh dill garnish and sprinkle with the pinch of Aleppo pepper if using. Serve as eight small dip portions, with the optional ready flatbreads for dipping. Keep refrigerated until serving.

   Uses Mixed labneh, garlic and herb dip · 2 tbsp extra virgin olive oil, for drizzling over the dip · A few fresh dill sprigs, for garnish · 1 pinch Aleppo pepper, optional garnish · Ready vegetarian, egg-free flatbreads, optional, for dipping