Cucumber, Cherry and Mint Dip

Bostani

 

I first came across this unique starter in an upmarket restaurant run by a chef from Urfa. His version imagines this shared starter as being almost like a cold soup infused with fresh flavours of cherry and mint and parsley. It is served as refreshing side to a meaty main meal. Simply put a bowl of cherry, minty goodness in the middle, and allow everyone to spoon  generous amounts onto bits of torn hot bread. Yum.

 

1.5 cup  cherry juice (vişne suyu)

4 tbsp    pomegranate molasses (nar ekşisi)

¼ tsp     salt

1              dark green pepper (sıvı biber), seeded and finely diced

2              baby cucumbers, quartered and diced

1 med   tomato, seeded and finely diced

4              sprigs parsley (maydanoz), leaves picked and finely chopped

4              sprigs fresh mint (nane), leaves picked and finely chopped

4              sprigs purslane (semizotu), leaves picked and finely chopped (optional)*

 

1. Mix together the cherry juice, pomegranate molasses and salt. Stir until the salt is dissolved.

 

2. Add the rest of the ingredients. Divide between two small bowls. You can serve straight away, but it tastes even better if you can let the flavours seep an hour or two before serving.

 

Serve alongside a meaty kebab with bread for dipping.