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4 Serves
65 Mins
Place the dried Persian shallots in a bowl and cover with warm water. Allow them to soak for at least 45 minutes until they are soft and rehydrated.
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IndianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
168 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
12 mg / 1,250 mgPotassium
70 mg / 4,700 mgSodium
305 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Drain the rehydrated shallots and finely chop them using a sharp knife on a cutting board.
In a mixing bowl, combine the chopped shallots with the thick yogurt. Stir well until the shallots are evenly distributed.
Season the mixture with salt and black pepper to taste. Cover and refrigerate for at least 10 minutes before serving to allow the flavors to meld.
37
g10
g61
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Algerian23
g24
g37
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Greek