AYRAN
INGREDIENTS
500 g Greek-style plain yoghurt
pinch of salt
METHOD
Whisk the yoghurt and salt with 250 ml water. Serve chilled.
NOTE
This is a traditional Turkish drink that is served with lunch or dinner, or when guests come to visit.
GARLIC YOGHURT
INGREDIENTS
1 garlic clove
pinch of sea salt
250 g Greek-style plain yoghurt
METHOD
Use a mortar and pestle to crush the garlic with the sea salt until it forms a paste. Gently fold the paste through the yoghurt.
PEELING TOMATOES
Score a cross in the base of a ripe tomato. Put the tomato in a heatproof bowl and cover with boiling water for about 10 seconds. Plunge into cold water, then peel the skin away from the cross.
STERILISING JARS
Wash the glass jars, rinse them in very hot water and drain thoroughly. Boil the lids or rinse them in very hot water. Do not wipe the jars or lids with a tea towel. Place the jars, upside down, on a rack in a warm oven for about 30 minutes. Use tongs to handle the hot jars and lids.