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Atom (spicy dried chilli on thick yoghurt with brown butter)
Atom is a meze of Turkish meyhanes (taverns): cold, thick yoghurt with hot chilli sizzled in brown butter poured over. Named for its "explosive" heat.
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Method
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- Mix the yoghurt with the garlic and salt, and spread evenly on a flat plate, leaving a small well in the centre.
- If using whole dried chillies, cut them finely with scissors or crush roughly.
- Heat the butter in a small pan over medium heat until foaming and hazelnut-brown (about 3 minutes).
- Take off the heat, stir in the chilli, and let sizzle for 20 seconds.
- Pour the hot, spicy butter into the centre of the yoghurt, and serve immediately with pita.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- For less heat, use milder pul biber.
- Strain plain yoghurt overnight in a tea towel if you don't have thick yoghurt on hand.
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