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Ingredients Method Notes

Ingredients
  

  • 2 cups hung yogurt
  • 1 cup pomogranate arils
  • 1/2 cup spring onions finely chopped with the bulbs
  • 1/2 cup coriander finely chopped
  • 10-12 mint leaves
  • a pinch of salt

Method
 

  1. In a large mixing bowl, whisk the hung yogurt and pinch of salt using a ballon whisk.
  2. Never use electric blender to whisk yogurt it will loose its tightness and become runny.
  3. After you have given the yogurt a good whisk add the spring onions, coriander, mint and pomegranate arils.
  4. Very gently, fold the greens and the fruit in the yogurt. Be careful not to make the arils mushy in the mix.
  5. Transfer in to a glas servion bowl.
  6. Chill the dip.
  7. Akeel is ready to be served.
  8. Serve it with the chips of your choice or use it as a raita to accompany any meal.

Notes

The dip requires hung yogurt that is neutral in taste and not sour.