Just like Argentinians spoon heapfuls of chimichurri over their barbecued meats, those in the Middle East opt for a yoghurt salad. It's oft jazzed up with slices of subtle cucumber, pungent garlic and the best olive oil on hand. If this is your first dabble with savoury yoghurt, try it with baked kibbeh or stuffed vegetables.
You're likely no stranger to marinating chicken with lemon (Greek-style) or red wine (undeniably French, sometimes Italian), but how about yoghurt? Its acidity tenderises the meat and does a particularly top job of softening tough cuts of lamb. Here, yoghurt lends this olive and feta crusted chicken a complex edge.
A combination you'd do well to memorise is yoghurt mixed with a few teaspoons of dried mint. Granted, it's a simple dressing, but its distinctly fresh tang instantly lifts Feast's stuffed zucchinis to tongue-tantalising places.
Picture the below without yoghurt. Still good, right? But lacking that luscious je ne se quois. This recipe for homemade pasta with Turkish meat sauce is a cooking lesson in itself: to taste Turkey, just add yoghurt.
Don't get us wrong, baked cheesecake is a glorious thing, but when you're after something lighter, yoghurt makes a fast filling for dessert tarts. Case in point: this mulberry and lemon yoghurt tart is a wholesome treat that shines with whatever seasonal fruit takes your fancy. Via My Darling Lemon Thyme
Matthew Evans' incredibly easy yoghurt flatbreads take minutes to cook. Yes, minutes! Piping hot from the wood-fired oven or chargrill, they're perfect for sopping up creamy curries or used as the base for mini lamb pizzas. Via Feast magazine
The crux of a great marinade is to add another layer of flavour to a dish. This recipe for spiced roast leg of lamb does just that, calling for the lamb to meddle in a spiced yoghurt mixture for a good eight hours. The result is simply sumptuous and any leftovers make for gourmet sandwiches the next day.
Although homemade dips are a cinch, we still rely on bought-stuff more than we care to admit. Break the habit with this too-easy roasted red capsicum dip – a staple of the Greek kitchen. Just make sure the bread is crusty. Very crusty.
Bircher muesli would be a snore-fest without yoghurt, and the same is true of this cold broccoli salad. It's good health in a bowl, with superb crunch thanks to raw broccoli and freshness via pomegranate. Make it for lunch with a few slices of toasted rye. Via Green Kitchen Stories
We've always been enthusiastic about food on sticks, none more so than this Istanbul street snack of fried mussels with tarator. The dip is a simple combo of white bread, walnuts, Greek-style yoghurt and dill. Blend and serve. Via Feast magazine
An Armenian classic, this yoghurt, mint and barley soup is eaten hot in winter and chilled in summer – the egg prevents the yoghurt curdling. Before serving, add chopped coriander or parsley for herbaceous zing.
Adding yoghurt to cakes is a well-loved Greek tradition, as well as a favourite of Matthew Evans. First, he unleashed his ultimate flaky scones, next was a yoghurt and raspberry cake with elderflower syrup, and now it's the adults-only yoghurt citrus cake with gin syrup. Well played, Matthew.
Via Feast magazine
Labne is an express route to cheese making, as it's essentially yoghurt drained of its whey. The result is a thick, silky mass known in the Middle East as labna or labneh. Add interest with top-shelf olive oil, za'atar or chilli flakes.
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