By Carol Little R.H.
Source: The Intrepid Eater
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!
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