by Kitchen Butterfly
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Expand250 ml thick greek/turkish yogurt Ask a question about this ingredient
1 tablespoon chia seeds, roughly crushed in a mortar and pestle Ask a question about this ingredient
1/8 teaspoon sumac Ask a question about this ingredient
1 teapoon microplaned lemon zest Ask a question about this ingredient
1 teaspoon dry roasted, crushed cumin seeds or cumin powder) Ask a question about this ingredient
1/8 teaspoon aleppo pepper (or red chilli flakes) Ask a question about this ingredient
2 or more tablespoons of agave or light flavoured honey, or to taste Ask a question about this ingredient
Small handful of mint leaves,snipped with kitchen scissors Ask a question about this ingredient
1 small, fresh green chile pepper Ask a question about this ingredient
1 clove roasted garlic, mashed/pureed/minced or 1/4 teaspoon garlic powder, or to taste Ask a question about this ingredient
Put the yogurt in a medium sized bowl and add the crushed chia seeds, garlic, sumac, lemon zest, cumin, aleppo pepper or chilli flakes and agave/honey. Stir to combine. Season with salt and set aside briefly.
Ask a question about this stepIn a mortar and pestle, combine the chopped mint leaves, green chile and garlic. Pound till bruised, leaves turn a dark, wet green and some juices are released.
Ask a question about this stepAdd the mint mixture to the yogurt, stir to combine and adjust salt.
Ask a question about this stepAllow to rest in the fridge for 1/2 an hour and then serve with pita wedges, or soft pide.
Ask a question about this stepThis looks amazing. I just discovered chia seeds and I have an obsession with sumac, mint, and cumin. So excited to try this. Thanks for sharing!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Chia Seeds (from Wikipedia)
Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.
Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, Australia, and Guatemala. In 2008, Australia was the world's largest producer of chia.[6] A similar species, Salvia columbariae or golden chia, is used in the same way but is not grown commercially for food. Salvia hispanica seed is marketed most often under its common name "chia", but also under several trademarks.
[edit] Food preparation
In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product's total matter.[7]
Chia seed may be eaten raw as a whole seed, providing protein, fats, and fiber.[8] Ground chia seed is sometimes added to pinole, a coarse flour made from toasted maize kernels. Chia seeds placed in water or fruit juice are consumed in Mexico and known as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges, and puddings. Ground chia seed is used in baked goods including breads, cakes, and biscuits.
Chia sprouts are used in a similar manner as alfalfa sprouts in salads, sandwiches and other dishes. Chia sprouts are sometimes grown on porous clay figurines which has led to the popular U.S. cultural icon of the Chia Pet.
The seeds can also be placed in water, juices or tea producing a mucilage which can be consumed as a beverage.