Chard dip

This recipe from The Sultan’s Feast is as easy and simple to make as it is tasty, which may explain why it is also found in a 13th-century cookery books from Syria. What could be more straightforward than fresh chard, strained yoghurt and garlic? The result is a kind of proto-tzatziki which is beyond delicious as a snack or starter with some freshly made crusty bread, cold cuts, etc. And why not combine it with salmon on a bagel — even us purists need to take a break every now and again!

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