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

Tuesday, July 28, 2015

Chard-Yogurt Dip

(Pazı Cacığı - Malatya - East Anatolia Region)

Chard-Yogurt Dip
Half a bunch of fresh Swiss chard; washed, drained, cut in medium-sized pieces

Garlic-Yogurt Sauce:
1 or 1 1/2 cups yogurt, plain
1-2 garlic cloves, mashed with salt
1-2 tbsp fresh dill, chopped

1 tbsp fresh dill, chopped
1/2 tsp Cayenne pepper
Extra virgin olive oil

Place the chopped Swiss chard in a pot, cover tightly and cook in its own juice at medium-low heat until the chard is tender. Let it cool down.

Mix the Swiss chard with the Garlic Yogurt Sauce. Drizzle it with olive oil and garnish with dill and paprika. Serve chilled.



At 1:24 PM, Anonymous Anonymous said...

Thank you, thank you, thank you! I was stationed in Malatya in the late 80's and the cooks in our dining hall used to make this for us. Dipped fresh baked bread or cold veggies in it as a "warm up" to the Turkish meals we talked them into making for us.

At 12:10 AM, Blogger Unknown said...

I made this during my first attempt at a mezes spread... and this was incredible. Everyone's favorite thing on the table. As an American, the idea of garlic and yogurt over chard just didn't sound like something overly appealing, but I decided to give it a go anyway. It blew us all away. Wonderful dish. Thank you so much for posting this! I've loved reading through your recipes and have tried a few others... this is by far my favorite so far. :)


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