The Moroccan Chick Pea Salad that I made had to be served with coriander yogurt. The recipe did not say anything beyond it, so I decided to use hung curd and added some fresh coriander and herb salt. One can add other spices like black pepper and cumin too, but I left it plain.This yogurt is very very simple but tasted amazing with the salad and the Harcha.
The yogurt can be used to fill in sandwiches or wraps, I can just lick it off even with a stale piece of bread.
250 ml curd
( I used garlic salt )
Handful of fresh coriander, chopped
Mix together all ingredients.
Check out the Moroccan Meal which features the following recipes....
Harcha, the Moroccan Bread
Labels: Blogging Marathon, Condiments