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Writer's pictureShidonna Raven

Cooking Series: Turkish Borage in Yogurt (Jajik) Recipes


By Carol Little R.H.

Photo Source: Unsplash,








Turkish Borage in Yogurt (Jajik)

Serve it with toasted pita bread, kebabs, or with my Turkish Venison Meatball and Potato Stew. 


  • Prep 10 min

  • Cook 5 min

  • Total 15 min

  • Yield 2 cups

Ingredients

  • 4oz (115g) borage, leaves and tender tips

  • Kosher salt

  • 1-2 cloves garlic, crushed into a paste or minced very finely

  • 2 teaspoons (10ml) extra virgin olive oil

  • 1.5 cups (375ml) balkan yogurt

  • 1 teaspoon (5ml) lemon juice

  • Borage flowers to garnish


Preparation

1 Bring a medium pot of salted water to the boil. 

Add the borage and boil for 2 minutes. 

Meanwhile prepare a large bowl of cold water. 

Transfer the borage from the boiling water to the cold water to shock it and stop it from cooking. 

2 Once cool, squeeze any excess water out of the borage, then chop it roughly. 

Add it to a bowl along with the garlic, a pinch of salt (to taste), the olive oil, yogurt, and lemon juice. 

Mix well. 

3 Keep in the fridge for up to a day or serve immediately. 

Garnish with borage flowers and a little glug of olive oil. Enjoy!






How can you introduce more (organic or natural) fresh vegetables and fruits into your diet? How could this impact the environment? How could a home garden contribute to your and your family's overall health?











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