By Casa de Suna
Published Apr 14
Turkish cuisine is famous for its meze - a vast collection of small dishes that start off the meal.
One of our favorites is “Atom”, a bowl of creamy garlic-spiked labneh drizzled with chili-infused butter. Serve it as a dip for crusty bread or alongside other dishes like our Slow-Cooked Green Beans with Tomatoes and Olive Oil.
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How to Make It
Difficulty: Easy
Overall Time: 10 min
Prep Time: 5 min
Cook Time: 5 min
Serves: 4
INGREDIENTS
- 1½ cups Labneh or very thick, high-fat Greek yogurt
- 2 garlic cloves, minced
- ¼ tsp fine kosher salt
- 1 tbsp salted butter
- 1 tbsp good-quality olive oil
- 2 whole dried Turkish chilies (optional)
- ½ tsp Aleppo pepper
- Bread, for serving
INSTRUCTIONS
- Stir labneh or yogurt with garlic and salt in a medium bowl until combined. Scrape into a shallow serving bowl. Using the back of a spoon, create divots for the sauce to pool.
- Melt butter with oil in a small frying pan over medium heat. Add chilies, if using, and cook, stirring often, until butter is very foamy and milk solids are just beginning to brown, about 3 minutes. Remove from heat then stir in Aleppo pepper for 20 seconds. Drizzle mixture over labneh.
- Serve immediately with bread.
