Dadami Dip
A fragrant yoghurt dip, packed full of herbs & flavour. This dish was passed down from Hamed’s Father & is called Dadami meaning “from my Father”.
- Time: 15 minutes
- Serves: 6-4 people
Ingredients
Download the recipe
Method
-
The night before your Feast, place a large square of doubled cheesecloth (or a soft cotton tea towel, undyed & clean) in a colander & spoon the yoghurt into the centre of the cloth. Pull the corners of the cheesecloth up & tie them tightly with string & then hang from a stationary object over a bowl (to collect the dripping whey). If the weather is hot, do this in the fridge. Let the Labneh hang overnight until it is well drained.
-
Dice red onion & roughly chop all herbs (including stems) & chilli & combine in a bowl.
-
Add Labneh & stir to combine.
-
Add spices, olive oil & half the rose petals. Add salt & pepper to taste & stir through.
-
Garnish with additional sumac, nigella seeds (optional) & remaining dried rose petals
Cook’s Notes:
The vegetables in this dish should retain their shape & not be mushy.
Potatoes are perfectly cooked when they are soft enough to break with a wooden spoon.
Covering the pot with a lid allows the steam to cook the potatoes & other vegetables without excess water