Cherries were a big part of my summers in Afghanistan. We received boxes of fresh cherries from relatives’ orchards which we ate fresh, made into a sweet, thick syrup for cherry juice and cooked to make cherry jam.
This recipe includes three of my favorite ingredients: yogurt, cherries, and garlic. Many of you may cringe at the thought of mixing garlic with cherries and yogurt, but it's really delicious. Since cherry season is upon us I thought I would share this recipe.
I like to serve Garlicky Yogurt with Cherries as an appetizer or a side dish with chicken and lamb kebab. I make it with dried garlic which lends a subtle flavor. It is less biting than raw garlic. This also makes a satisfying snack that is a nice alternative to parfaits or sugary yogurts. Using full-fat yogurt is richer and tastier, but I usually make it with non-fat for health reasons. Enjoy.
Afghan Garlicky Yogurt with Fresh Cherries
1 1/2 cups plain yogurt
1/2 tsp. dried ground garlic
1/4 tsp. salt ( more if you like the sweet & salty flavors)
1 cup whole raw cherries, pitted (halving is optional)
1 tbsp. chopped fresh mint (optional) and some leaves for garnish
Mix the yogurt, garlic, salt and chopped mint in a bowl and stir until the yogurt is creamy. Add the cherries and mix until the cherries are coated with yogurt and distributed evenly around the bowl. Scatter the mint leaves over the top.
Makes 2 cups.