Ingredients
| quantity |
|
ingredient |
|
step |
| 10 g |
|
mint leaves, chopped |
|
1 |
| 300 g |
|
Yoghurt, preferably Greek style |
|
1 |
| 20 ml |
|
olive oil |
|
1 |
| 15 g |
|
garlic, crushed or finely chopped |
|
1 |
| 1 g |
|
cardamon seeds, ground |
|
1 |
| 0.5 g |
|
coriander seed, ground |
|
1 |
| 0.7 g |
|
cumin seed, ground |
|
1 |
| 1 g |
|
saffron, soaked in a bit of hot water |
|
1 |
| 3 g |
|
salt |
|
1 |
|
|
freshly ground pepper |
|
1 |
Mix the chopped mint to the yoghurt. Heat the oil in a small pan at medium temperature, add
the garlic, fry for a minute, add the ground spices, fry another 30 seconds. Add the spice
mixture, salt and pepper and the saffron to the the yoghurt and mix in well. Keep in fridge
until serving.
Goes well with grilled fish or curry.
