Yogurt-garlic sauce from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 27) by Paula Wolfert

  • garlic
  • lemons
  • Show all ingredients...
  • Serves : 2 cups

  • EYB Comments

    Yogurt drains for several hours - see "Draining yogurt" on P410. Allow dish to mellow for 1 hour before serving. Can substitute Near East pepper, Aleppo pepper or hot Hungarian paprika for the mint and lemon juice. See recipe notes for optional additions, variations and serving suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broiled kibbeh kabobs with parsley, lemon, and walnut sauce; Deep-fried eggplant fans with red cabbage salad [inspired by recipe in "Turkish Cooking" by Gülseren Ramazanoğlu]; Kibbeh patties stuffed with mixed nuts and sumac

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Yogurt drains for several hours - see "Draining yogurt" on P410. Allow dish to mellow for 1 hour before serving. Can substitute Near East pepper, Aleppo pepper or hot Hungarian paprika for the mint and lemon juice. See recipe notes for optional additions, variations and serving suggestions.

  • L.Nightshade on July 27, 2015

    I made a smaller amount of this sauce for zucchini fritters. After draining the yogurt I had left, I had enough to make about a quarter of a recipe, which would be fine for the two of us. I used one whole, but smallish, clove of garlic, and only added a small amount of water as I wanted it somewhat thick. I drizzled it with agrumato, and sprinkled Aleppo pepper on top. A nice accompaniment to the zucchini fritters, and just the right balance of flavors.

  • Breadcrumbs on July 14, 2015

    p. 27 - It was the versatility of this sauce that enticed me to make the recipe. I read all PW's notes on yogurt and learned quite a bit. She comments that yogurt benefits from draining and then adding water as a lot of the unpleasant, chalky, bitter taste simply disappears. Instead of draining plain, regular yogurt I used Greek yogurt which has 50% less water than regular and is exactly the result Ms W achieves by draining the regular yogurt for several hours. PW notes if the sauce lacks sharpness, added a little lemon zest. I topped w Aleppo and a swirl of evoo. This sauce was exceptional atop everything on our plates from the grilled pita and meat to the roasted asparagus to the stewed potatoes, everything was improved for it’s encounter with this lovely garlicky sauce. This recipe is a must-try for any yogurt or Tzatziki lovers out there, it offers a new and refreshing alternative. Photo here: http://chowhound.chow.com/topics/1017979?commentId=9639905#9639905

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