31 January 2009

almond yoghurt delicious sauce

Middle Eastern.
Fabulous with pitta breads, as a dip
or with spiced sumac lamb

125g blanched almonds
2 tablesp sesame seeds
1/2 tsp coriander seed
1/2 tsp ajwain/ carom seeds (or cumin as a sub)
a lot of sea salt to taste
large shallot pureed
200mil natural yoghurt

  • Toast each of the nuts and seeds individually, wiping out the pan.
  • Blitz to a puree, and stir into the yoghurt adding plenty of seasoning.
  • Fry the shallot gently till golden in evoo, drain, cool, and stir 3/4 into sauce, and top with the remainder.


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