Yoghurt is an important ingredient in the desert. Milk does not last long, so consuming yoghurt is one way to preserve it. It is also refreshing and nutritious.
This is a lovely drink. Light and easy, the hint of mint is refreshing. It will refresh your guests and is perfect for the summer months.
Bahari is a cookbook about the food and culture of Oman. Dina Macki is a chef, recipe developer, food writer, and presenter. She has written for gal-dem magazine, Pit magazine, and BBC Good Food magazine. She has also worked for The Anglo-Omani Society, which has deepened her knowledge of Oman's history and given her access to an incredible global network. This cookbook delves into the cuisine of Oman, its diverse culture, and food stories, which are poignant and honest. The authentic and delicious recipes bring a new flavour to my table.
Ingredients:
2 cups full-fat yoghurt
20 mint leaves + to garnish
Salt, to taste
1 teaspoon ground cumin seeds
Add all the ingredients to a blender and blitz to a smooth purée. Strain through a fine-mesh sieve to remove any mint bits.
Store in the fridge for at least 1 hour to allow the mint to infuse into the yoghurt.
Serve chilled, garnished with a mint leaf.
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