This recipe, from The Complete Book of Turkish Cooking is super healthy and tastes delicious and refreshing. I have made a dairy free alternative too. Its perfect with flatbreads falafel and humus or as a side to roast fish or meat and I sometimes eat it with avocados or boiled eggs on roasted sourdough.
3-4 tablespoons of thick yogurt (Greek) or plant based yogurt or coconut cream
2 cloves of garlic crushed
1 lime juice and zest
8 sticks of celery grated or julienned saving the leaves for garnish
1 cup of freshly grated coconut or I use frozen grated coconut (thawed) from the Indian section of a supermarket (Morrison’s)
1 cup of pomegranate seeds
salt and pepper to taste
Mix the yogurt or yogurt substitute in a bowl with the lime juice and zest and season to taste. Mix in the celery and grated coconut and garnish with the celery leaves, parsley and pomegranate seeds.