Yes, like you I was intrigued hearing the name of this dip. Akeel Dip is from Yemen and is similar to Indian Raitha with its own unique twist. This dip can be served with any of the crisp starters or with raw vegetable sticks. This can be used to make sandwiches and can also be one of the component in a Buddha bowl.
Ingredients:
2 Cups Hung Curds / Yogurt
1 Cup Pomegranate, peeled
1/2 Cup Spring Onions, finely chopped with the bulbs
1/2 Cup Coriander leaves, finely chopped
10-12 Mint leaves, finely chopped
1 Green Chili, minced (optional)
Salt to taste
Method:
In a large mixing bowl, add Curds/Yoghurt and whisk the hung yogurt gently with salt.
Add spring onions, coriander, mint, green chilies, and pomegranate.
Very gently, fold the greens and the fruit in Curds/Yoghurt. Remove to a serving bowl. Chill before serving the dip.
Serve it with the chips of your choice or use it as a raita to accompany any meal.
