A cooling Turkish sauce, mint yoghurt sauce is made by softening garlic quickly in a pressure cooker and mixing it with strained yoghurt and dried mint. Steaming the garlic's sharpness away keeps the sauce from turning bitter.
Place the whole garlic head in the steamer basket and pressure-cook with a little water, lid closed, for 12 minutes.
Remove the garlic and let it cool completely, then squeeze the cloves out and mash them.
Mix the mashed garlic with the strained yoghurt, dried mint, olive oil, water and salt.
Chill the sauce for 15 minutes before serving.
Don't add the garlic to the yoghurt until it has cooled completely after coming out of the pressure cooker, or the yoghurt will split. Allergens: contains milk and dairy (yoghurt).
Rubbing the mint between your fingers before adding it to the yoghurt releases its aroma more strongly.
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