Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, November 28, 2012

Swiss Chard-Yogurt Dip

(Mastave - Ottoman cuisine)

<br />
Swiss Chard-Yogurt Dip
2 cups Turkish yogurt, plain
Bunch of red Swiss chard stems, washed and cut in 1 cm long
Bunch of red Swiss chard leaves, washed, copped
1-2 garlic cloves, mashed with salt

Extra virgin olive oil
Nigella seeds

Bring to boil some salted water in the pot, then throw the stems and leaves of Swiss Chard in it. Boil just 2-3 minutes and drain. Let it cool down. Then, mix with yogurt and mashed garlic.

Drizzle some extra virgin olive oil and sprinkle some Nigella seeds and paprika all over.

It is great comfort food; easy-to-make, easy-to-digest meal rich in nutrients which originates from 15. Century Ottoman Cuisine:)



At 12:18 PM, Anonymous Anonymous said...

Hello Binnur, Your caciks and dips are gorgeous, you need to form a separate category in your blog list for them:D

At 12:56 PM, Anonymous Anonymous said...

Hello Do you eat a sauce called Tartare?, i love it but I am curious about a Turkish version:)

At 4:44 PM, Blogger Binnur said...

Originally the Tartare sauce and Steak Tartare (Tatar Bifteği) brought by Tatar Turks (btw my grandfather is Tatar) to the west. I am going to post it in the future:)

At 4:12 PM, Blogger Jessica White said...

This sounds great! I just returned from Istanbul (my first time visiting - hopefully not my last) and am trying to figure out how to make so much of that amazing food at home.

Thinking about making this specific recipe as a part of a meze spread for entertaining, and wondering if this can be made ahead/the night before or if the chard needs to be boiled right before it is eaten? How long will leftovers keep?

At 8:57 PM, Blogger Binnur said...

Hi Jessica,
It should be eaten right after boiling the chard. It would be better to finish it the following day latest:)


Post a Comment

<< Home