The Book of Yogurt: An International Collection of Recipes by Sonia Uvezian

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: cream cheese; feta cheese; yogurt; dill; mint; garlic; tomatoes; cucumbers; black olives; parsley; chives or scallions
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: cottage cheese; yogurt; caraway seeds; capers; dry mustard; cucumbers; green peppers; scallions; parsley; sweet paprika; salad greens
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: yogurt; sour cream; chutney; white onions; five-spice powder; roasted salted peanuts
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: Roquefort cheese; cream cheese; yogurt; chives or scallions; pistachio nuts
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Persian; Vegetarian
    • Ingredients: butter; mushrooms; scallions; cream cheese; yogurt; garlic; parsley; dill; coriander leaves
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: eggplants; lemons; yogurt; garlic; parsley or dill
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: peanut oil; onions; curry powder; chile powder; cucumbers; tomatoes; yogurt; parsley or cilantro
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern; Vegetarian
    • Ingredients: spinach; sunflower oil; onions; yogurt; mint
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: shrimp; cream cheese; yogurt; onions; curry powder; parsley
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern; Vegetarian
    • Ingredients: yogurt; paprika; lavash; dill or mint
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    • Categories: Appetizers / starters; Persian; Vegetarian
    • Ingredients: yogurt; cucumbers; red onions; radishes; walnuts; currants; dill; mint; lettuce
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    • Categories: Dips, spreads & salsas; Mousses, trifles, custards & creams; Appetizers / starters
    • Ingredients: chicken livers; shallots; Cognac; yogurt; ground allspice; dried thyme; butter; parsley
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: Roquefort cheese; cream cheese; yogurt; chives or scallions; pistachio nuts; cucumbers; parsley
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    • Categories: Appetizers / starters; Caribbean
    • Ingredients: shrimp; cooked lobster meat; cooked crabmeat; celery hearts; scallions; pimento-stuffed green olives; yogurt; lemons; avocados; Boston lettuce
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    • Categories: Egg dishes; Appetizers / starters; Vegetarian
    • Ingredients: eggs; yogurt; chives; parsley; lemons; curry powder; ground cayenne pepper; pimento-stuffed green olives
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    • Categories: Cheesecakes; Appetizers / starters; French; Vegetarian
    • Ingredients: French bread; Parmesan cheese; cream cheese; eggs; yogurt
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    • Categories: Pies, tarts & pastries; Appetizers / starters; French
    • Ingredients: all-purpose flour; butter; vegetable shortening; eggs; milk; yogurt; white pepper; nutmeg; bacon; Gruyère cheese; Parmesan cheese
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Greek; Vegetarian
    • Ingredients: all-purpose flour; butter; vegetable shortening; spinach; scallions; eggs; egg yolks; yogurt; parsley; dill; feta cheese; Parmesan cheese
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Turkish; Vegetarian
    • Ingredients: zucchini; eggs; Gruyère cheese; feta cheese; parsley; mint; butter; yogurt; all-purpose flour
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    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: butter; yogurt; all-purpose flour; onions; ground lamb; tomatoes; curry powder; parsley
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    • Categories: Soups; Persian; Vegetarian
    • Ingredients: raisins; yogurt; half and half cream; cucumbers; scallions; white pepper; dill
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    • Categories: Soups; Turkish; Vegetarian
    • Ingredients: yogurt; lemons; curry powder; dried thyme; tomato juice; chives or scallions
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    • Categories: Soups
    • Ingredients: avocados; chicken stock; lemons; curry powder; white pepper; yogurt
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    • Categories: Soups; Armenian; Vegetarian
    • Ingredients: spinach; yogurt; mint
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    • Categories: Soups
    • Ingredients: onions; butter; zucchini; chicken stock; yogurt; dill
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Notes about this book

  • wester on May 16, 2014

    It's true that almost every recipe in this book contains yogurt. Unfortunately, only a small fraction of those actually taste of yogurt. The recipes are varied but hardly original. If I buy a yogurt cookbook, I don't want recipes where the yogurt is hidden, I want recipes with yogurt in the foreground. Maybe when this book was written (in the seventies) the health properties of yogurt were so highly valued that it was deemed necessary to add yogurt wherever you could.

Notes about Recipes in this book

  • Norwegian baked cod with mushrooms

    • BookishMa on December 10, 2011

      The yogurt adds an almost tangy flavor which was perfect. I had no dill so I used only parsley which we thought tasted just fine. I'll make this again. (Used Hake, not cod)

    • BookishMa on December 10, 2011

      Addendum: calls for about 4T butter--don't think that's essential (or healthy) so I cut that in half.

  • Prune bread

    • BookishMa on December 04, 2011

      I didn't have enough prunes so I used about 6 oz prunes, 3 oz dates, 3 oz apricots. Dense, moist, delicious!

  • Caribbean mango cream

    • BookishMa on January 22, 2012

      Light in texture and subtle in flavor, I loved this although my kids did not. I substituted mango nectar for the mango pureebut i probably should have had some mangoe puree for more intense flavor.

  • Yogurt muffins

    • VickiMNE on December 30, 2013

      Lots of variations possible. Use as base for other flavor combos not suggested, eg., lemon raspberry or poppyseed. Gourmet with streusel topping: 2T sugar (brown or white), 4t. flour, 1/2t. cinnamon, 1 T. butter. Mix dry and cut in butter. Optional: 2 T. finely chopped nuts. Perfect amount for 12 muffins.

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  • ISBN 10 0880016515
  • ISBN 13 9780880016513
  • Published Jul 10 1999
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher ECCO Press,U.S.
  • Imprint ECCO Press,U.S.

Publishers Text

Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé. Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt. A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health.

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