What's a yogurt moat you ask?
, harissa or chermoula; burnt honey. Whatever route you go, it should be seasoned to the point of maximum deliciousness, a.k.a you could just skip the whole toppings thing and eat a bowl of it plain.
But no skipping, you’ve got a moat to make! Spread your yogurt in a circle on a serving dish and artfully pile your salad on top. As with the base, the topping should be a thoughtful, well-seasoned combination that would be lovely on its own but will be next-level on top of its yogurt perch.roasted root vegetables
tossed with arugula, lemon, olive oil and sumac atop a garlic-lemon-cumin moat; spoon some chermoula, zhoug or salsa verde over the top, or shower everything with dukkah, and you’ve got yourself a stunner. Try nestling poached eggs andatop the chile oil moat for a play on a Turkish dish, çilbir.
Moats can even take an everyday salad to the next level; try fresh figs, toasted walnuts, arugula and shaved fennel, with a honey-sherry vinegar dressing on a moat stirred through with orange zest, salt, and a smidge of garlic. Toss a salad of shaved rainbow carrots, shallots, chopped dates and toasted pistachios with lemon, olive oil, baharat, and salt and pile it on a zhoug moat.
The final step: herbs! Always herbs. Whether sweet or savory, garnish with herbs galore. Tarragon and mint are lovely when skewing sweet; everything is fair game for savory.with all your feats, questions, and concerns. Happy moating!
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