Prep
5 mins
Cook
0 mins
Serves
2
Difficulty
EasyA savory chilled drink of yogurt whisked with water and a pinch of salt until frothy, the perfect kebab companion.
Ingredients
- 400g ground lamb
- 2 cups rice pilaf
- 1 tbsp sliced scallions
- 1 tsp Aleppo pepper
- 3 tbsp olive oil
- 200g ripe tomatoes
- a handful of fresh parsley, chopped
- toasted pine nuts, for serving
- 500ml chicken stock
Instructions
- 1
Combine the pide bread and beef stock in a saucepan, blender, or pitcher, stirring well.
- 2
Add the cracked black pepper and crumbled feta, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with butter-fried pita, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with dill just before serving.
- 8
Pour into your favorite glass or cup and enjoy.
Tips
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.
•Serve in a chilled glass for the most refreshing result on a hot day.
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.