Serve this dish with plenty of bread to mop up the delicious tomatoey and yoghurt-y juices.
September 6, 2018 16:37350g cherry tomatoes
3 tbsp olive oil
¾ tsp cumin seeds
½ tsp light brown sugar
3 garlic cloves, finely sliced
3 thyme sprigs
5g fresh oregano: 3 sprigs left whole and the rest picked, to serve
1 lemon: finely shave the skin of ½ to get 3 strips; and finely grate the other ½ to get 1 tsp zest
350g extra thick Greek- style yoghurt (such as Total), fridge-cold
1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes)
Flaked sea salt and black pepper