Sarımsaklı YoĞurt
This recipe is one you’ll come back to again and again. An essential Turkish accompaniment to so many savory dishes, the tart silky-smooth yogurt flavored with salt and garlic cools mouths tingling from chile heat, heightens the natural sweetness of cooked vegetables, and counters the richness of meaty dishes.
Even if you’ve been turned off by the overpowering, lingering garlickyness of other versions of this dish, try this one. To tame the garlic’s pungency, rather than mincing it, I reduce it to a paste with the aid of coarse salt, a cutting board, and a good sharp knife, so that the garlic blends evenly with the yogurt. Feel free to adjust the amount of garlic and salt to taste.
Note that the yogurt should stand for at least an hour before serving. It keeps for days in the refrigerator.
Preparation time: 15 minutes, plus 1 hour chilling time
Makes 2 cups
1. Place the yogurt in a small bowl and whisk until absolutely smooth.
2. Slice the garlic in half lengthwise and remove the bitter green shoot, if there is one. Mound the salt on the cutting board and balance the garlic clove on top. Place the blade of a chef’s knife over the garlic and press it down with the heel of your hand, splitting and crushing the garlic into the salt. Mince the garlic and salt together, stopping every so often to press the side of the knife blade against the mixture and drag it over the cutting board, until the garlic and salt are reduced to a paste. This should take only a few minutes.
3. Scrape the paste into the yogurt, whisk to combine, and taste for seasoning. The yogurt should be noticeably salty.
4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend. Serve cold or at room temperature.