MINTED SHEEP YOGHURT
Serves 4, Ready in 5 Minutes
As seen in my baked japrak recipe, this simple yoguhrt is the perfect addition to bring a beautiful creaminess to the rich tomato sauce.
You can also serve this up with grilled meats or use it in sandwiches too.
I use sheep’s milk yoghurt for this dip because it’s got a lovely tang that works perfectly with the japrak! If you can’t get ahold of this, try something like labneh or a really good Greek yoghurt instead.
Ingredients
12 Tablespoons sheep yoghurt (around 170g in total)- You can also use a quality Greek yoghurt if you can’t get ahold of any sheep yoghurt
A few mint leaves, finely chopped
Sprig of mint to serve
Method
Mix the chopped mint leaves into the yogurt.
Serve with a sprig of mint on top.