DUKAI

Burnt Garlic & Preserved Lemon Lamb Yoghurt

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Cooking

Step 1 of 6

1 of 6

Roast or char the garlic cloves in a dry pan until deeply golden and slightly blackened in spots, then crush them into a paste. That is where the smoke comes from.

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What you are cooking with

Base

  • 500 g Full-fat Greek yoghurt
  • 150 g Double cream or crème fraîche
  • 2 tbsp Labneh, optional, but it lifts the texture

Aromatics

  • 5 each Garlic, cloves
  • 1 each Shallot, small, finely minced
  • 1 tbsp Olive oil

The Moroccan profile

  • 1 tsp Ground cumin
  • 0.5 tsp Coriander powder
  • 0.5 tsp Kashmiri mixed masala
  • 0.25 tsp Smoked paprika
  • a pinch Cinnamon
  • a tiny pinch Nutmeg

Acid and brightness

  • 1 tbsp Preserved lemon, flesh, or very finely diced peel
  • 1 tsp White grape vinegar
  • 1 tsp Lemon juice

Depth

  • 1 tsp Honey or palm sugar
  • 0.5 tsp Sea salt
  • a few cracks Black pepper

Herbs and finish

  • 1 tbsp Mint, finely sliced
  • 1 tbsp Coriander
  • optional, a tiny touch Dill
  • Good olive oil
  • optional Charred garlic oil
  • Sumac or toasted cumin dust
The whole method