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Cold dill sauce with sumac and sheep's curd

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Ingredients for 2 servings:

  • ½ bunch of dill
  • 1 cucumber(s)
  • 1 cup of sheep’s curd (150 g)
  • 1 tbsp fish sauce
  • 1 tsp, heaped sumac
  • 1 spring onion(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Halve the cucumber and remove the seeds. Then cut the cucumber into thin sticks. Chop the dill and spring onions as finely as possible. Mix all ingredients together and refrigerate for 2 hours, preferably overnight. Pairs well with fish or BBQ.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cold dill sauce with sumac and sheep's curd

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