Turkish Mezes

Ingredients

• 1 cup Turkish/Greek yoghurt (strained)
• 7-12 small dried chillies (depending on heat level & kept whole)
• 3 cloves garlic
• 2 tbsp extra virgin olive oil
• 1 tbsp butter
• 1/2-1 tsp chilli flakes
• 1/2 tsp salt

Instructions

1. 1

   --- Steps ---

2. 2

   Place kitchen towel on strainer, pour yoghurt & set aside for 3 hrs to drain liquid

3. 3

   Place dried chillies in a bowl, add hot water, set aside for 5 mins & drain

4. 4

   Add yoghurt into another bowl, grate garlic, add salt, stir, taste to adjust seasoning & spread onto a plate

5. 5

   Heat a pan on medium high, add olive oil & chillies, fry for 1 min, add butter & chilli flakes, fry for 1 min

6. 6

   Remove from heat, let cool for 5 mins & pour chilli oil mixture onto yoghurt

7. 7

   --- Steps ---

8. 8

   Wash eggplant, pat dry, pierce skin & roast on open flame or oven till skin turns black & flesh softens

9. 9

   Remove skin, scoop flesh into blender, add the rest of the ingredients, process till smooth & taste to adjust season

10. 10

    Transfer onto plate, garnish with olive oil, parsley & pomegranate

11. 11

    --- Steps ---

12. 12

    Add ingredients into a blender, process till smooth & taste to adjust seasoning

13. 13

    Transfer onto plate, garnish with whole walnuts & more olive oil