Equipment
Small mixing bowl
Microplane or fine grater
or Garlic press or knife
Whisk or fork
Ingredients
8 servings
Base
- 250 g plain greek yogurt (full fat), chilled
- 2 garlic, fresh
- 1 g dried mint, crushed
- 3 g salt
- 15 ml water
Nutrition (per serving)
31
Calories
3g
Protein
1g
Carbs
2g
Fat
0g
Fiber
1g
Sugar
157mg
Sodium
Method
01
Peel the garlic cloves and grate them into a paste directly into the mixing bowl using a microplane. Alternatively, crush them thoroughly with a garlic press or mince finely with a knife.
02
Add the yogurt, dried mint, and salt to the garlic paste. Whisk vigorously until the mixture is smooth and the garlic is evenly distributed.
1m
03
Check the consistency. If using as a drizzle for dumplings, whisk in water 5ml at a time until it reaches a pourable cream consistency. If using as a dip, leave it thick.
04
Let the sauce rest in the refrigerator for at least 10 minutes to allow the garlic and mint flavors to bloom before serving.
10m
Chef's Notes
- Traditional Afghan Chakah is made by straining plain yogurt in a cloth sack for hours to remove whey. Greek yogurt is the best quick modern substitute.
- Dried mint is non-negotiable for the authentic flavor profile; fresh mint changes the character of the dish completely.
- If serving over hot dumplings (Mantoo), allow the sauce to come slightly to room temperature so it does not cool the food down too rapidly.
- For a richer finish, you can drizzle a small amount of olive oil over the top when plating, though this is optional.
Storage
Refrigerator: 4 days — Store in an airtight container. Stir before serving as separation may occur.
