This labne is served with a burnt butter infused with dried chillies and fresh peppers. The name “atom” refers to the heat of the dried chillies, but luckily our version is not fiery as we use sweet fresh Turkish peppers. Atom is typically served as a meze at meyhane (a traditional Turkish bar), popular in the city of Izmir.
- 500 g thick natural yoghurt
- 1 tsp sea salt
- 2 long red chillies
- 100 g shishito peppers or long sweet Turkish peppers, thinly sliced
- 50 g butter
- simit, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: overnight
Salt the yogurt and place in a sieve lined with muslin (or a clean Chux) placed over a bowl to catch the whey. Refrigerate overnight.
Preheat the oven to 80C or as low is it can be heated. Dry the red chillies in the oven for about 1-2 hours, checking to see if they are dry. (You can use dried chilli flakes instead if you wan to skip this step.)
The next day, the yoghurt should have lost about 40% of its weight. (You can use the whey in other recipes or discard.) Bring to room temperature.
Place the yoghurt in a bowl and stir to loosen. Transfer to a shallow serving bowl and make a deep well in the centre with the back of a spoon.
Heat the butter over medium heat, add the dried chillies and cook until the butter sizzle and begins to foam. Add the fresh peppers and warm through – you want to keep the texture of the peppers firm.
Pour the butter mixture in the centre of the yoghurt and serve with simit for dipping.
• In Turkish cooking, whenever you use yoghurt , it’s traditional to drizzle over burnt butter, as in this dish or in manti (dumplings with yoghurt sauce).
• Drink with raki, the national drink of Turkey.
Somer Sivrioglu is the head chef at Anason and Efendy. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.
This recipe has been edited by SBS Food and may differ slightly from the series.