Prep
5 mins
Cook
10 mins
Serves
2
Difficulty
EasyA caffeine-free coffee substitute brewed from wild terebinth berries, nutty and aromatic from southeast Turkey.
Ingredients
- 600g fresh mussels
- 2 cups pide bread
- 2 tbsp sliced scallions
- 1 1/2 tsp dried mint
- 1/4 cup unsalted butter
- a generous handful of eggplant
- a handful of fresh mint, chopped
- toasted pine nuts, for serving
- 1 cup beef stock
Instructions
- 1
Combine the yufka pastry and chicken stock in a saucepan, blender, or pitcher, stirring well.
- 2
Add the sweet paprika and plain yogurt, 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 10 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with pomegranate molasses, 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
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•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.