Burani
4 servings
10 minutes
Bourani is a refreshing and aromatic Greek drink that combines spicy spices and delicate yogurt. Its origin dates back to ancient times when it served not only as a thirst quencher but also as a digestive aid. The taste of bourani is extraordinarily refreshing: the sour milk base harmonizes with warm notes of coriander, cumin, and mustard, while mint and cilantro add freshness. The spiciness of chili pepper adds zest, and kala namak salt enriches the flavor with mineral undertones. This drink is perfect as an accompaniment to hot days, as a complement to spicy dishes, or as a standalone gastronomic delight.
1
Heat mustard seeds, coriander, and cumin in a pan over medium heat for three minutes until they start to pop.
- Coriander seeds: 1 teaspoon
- Black mustard seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
2
Then transfer them to a mortar and grind into a powder, then pour into a blender bowl. Add yogurt, mint and cilantro leaves, kala namak salt, ginger, white ground pepper, and seedless chili. Salt to taste and pour in a glass of cold water. Blend until smooth.
- Plain (natural) yoghurt: 700 ml
- Mint: 60 g
- Cilantro (coriander leaves): 30 g
- Kala namak (black salt): 0.5 tablespoon
- Ground ginger: 0.5 teaspoon
- Ground white pepper: 0.5 teaspoon
- Green chili pepper: 1 piece
- Coarse salt: to taste
