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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

 
6-4P
Store–bought Labneh
500g
Pot set natural yoghurt (if making the Labneh)
1kg
Bunch mint
½
Bunch dill
½
Bunch basil
½
Red onion, diced
½
Red chilli
1
Tablespoon cumin seeds
½
Tablespoon sumac
½
Pepper
 
Salt
 
Olive oil
 
Nigella seeds (optional)
 
Dried rose petals (optional)
2 tablespoons

Download the recipe

Method

  1. 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.

  2. Dice red onion & roughly chop all herbs (including stems) & chilli & combine in a bowl.

  3. Add Labneh & stir to combine.

  4. Add spices, olive oil & half the rose petals. Add salt & pepper to taste & stir through.

  5. 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