- 1 ½ cups natural yoghurt, homemade keffir
- 2 cloves garlic minced
- 1 tbs fresh mint
- 1 tsp freshly grated lemon zest
- 1 tbs freshly squeezed lemon juice
- 1 tbs ground cumin
- 1 tsp paprika
- ½ tsp celery salt
In a medium bowl mix all ingredients together.
May be made in advanced lasts up to 3 days in the fridge.
Serve with kibbeh, drizzled over shredded chicken in lettuce cups or with your favourite curry.