Yogurt | Saveur

Mango Lassi

SAVEUR Editors — Mon, 18 Mar 2019 22:47:54 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Use the ripest, sweetest, smoothest mangoes you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect balance between sweet and tart, this mango lassi makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.

Yield: Makes 4

Time: 1 hour 5 minutes

3 cups plain yogurt (not Greek-style)
¼ cup sugar
½ tsp. kosher salt
1 large ripe mango, peeled, pitted, and coarsely chopped
Coarsely chopped pistachios, for garnish (optional)

Instructions

To a blender, add the yogurt, sugar, salt, and mango, and pulse until smooth. Refrigerate until chilled, at least 1 hour. Pour into glasses, garnish with pistachios if desired, and serve.

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Borhani (Spiced Yogurt Drink)

Tejal Rao — Mon, 18 Mar 2019 22:46:16 +0000

André Baranowski

Cumin and other savory spices, toasted to bring out their aromatics, combine with fresh mint, cilantro, and chile to flavor this smooth Bangladeshi yogurt drink. You can buy black mustard seeds and black salt online at Kalustyan’s.

Featured in: “Milk’s Finest Hour” by Tejal Rao.

Yield: 2–4

Time: 15 minutes

1 tsp. black mustard seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
2½ cups plain full-fat yogurt, strained overnight
¾ cup packed mint leaves
¼ cup packed cilantro leaves
1½ tsp. black salt
½ tsp. ground ginger
½ tsp. ground white pepper
1 fresh green Thai chile, stemmed
Kosher salt

Instructions

In a medium skillet set over medium-high heat, add the mustard seeds, coriander, and cumin, and cook until the seeds begin to pop, 3–4 minutes. Transfer to a spice grinder and grind into a fine powder, then transfer to a blender. Add the yogurt, mint, cilantro, black salt, ginger, white pepper, chile, and 1 cup cold water. Season to taste with kosher salt and purée until extremely smooth.

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Yogurt and Chips

Ellen Fort — Fri, 23 Jun 2023 16:19:53 +0000

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.

Salty, crunchy potato chips are absolutely drenched with yogurt in this Iranian snack that couldn’t be easier to make. Homa Dashtaki, author of Yogurt and Whey: Recipes of an Iranian Immigrant Life and founder of Brooklyn-based yogurt company White Moustache, calls it “indecently delicious,” suggesting that it’s equally at home served as an appetizer at a dinner party as it is consumed in front of the TV. Dashtaki recommends opting for a plain, unstrained yogurt rather than a thick Greek-style yogurt—to ensure maximum coating on the chips. For this recipe, I took inspiration from Dashtaki’s recipe for shankleesh labneh, and added in za’atar, salt, and Aleppo pepper for a little spice. I like to add a splash of good olive oil and another sprinkle of Aleppo at the end for good measure.—Ellen Fort

Yield: 4

Time: 5 minutes

4 cups plain yogurt
1 8-oz. bag potato chips
2 tsp. kosher salt
1 ½ tsp. Aleppo pepper powder, plus more to taste
1 tsp. za'atar
Extra virgin olive oil, to taste

Instructions

In a medium bowl, stir together the yogurt and Aleppo pepper powder, then stir in the salt and za’atar.
To medium bowl, add the chips. Pour the seasoned yogurt over the chips to completely coat them. Drizzle with olive oil and Aleppo pepper to taste. Serve immediately.

The post Yogurt and Chips appeared first on Saveur.

Roasted Carrots with Green Labneh and Pistachios

Fatima Khawaja — Thu, 20 Apr 2023 14:34:07 +0000

Photography by Murray Hall; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio

Welcome to In Good Season, SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

We’re all familiar with orange-colored carrots, but the root vegetables actually come in all different gorgeous hues, from white and yellow to magenta and purple. And few vegetable dishes bring me more joy to look at—and of course, to eat—than a rainbow of long petite carrots, their green fringes mostly trimmed but with an inch or so still attached. It’s a beautiful way to present the vegetable.

After roasting the carrots, which brings out their natural sweetness, sprinkle them with chopped pistachios for a sweet, earthy crunch. Serve the dish alongside a bright, herby labneh-based sauce, and you might forget every other dish on the table.

This recipe will work with any carrots, even the larger ones—just trim them down into strips and ensure they’re all similar in size for even roasting.

Yield: 6

Time: 45 minutes

1½ lb. rainbow carrots, leafy tops trimmed, cleaned
3 Tbsp. olive oil
2 tsp. ground cumin
2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
12 oz. labneh, or plain full-fat Greek yogurt
1 cup coarsely chopped cilantro
1 cup coarsely chopped parsley leaves
¼ cup fresh lemon juice, plus more
1 small garlic clove, finely chopped
¼ cup roasted salted shelled pistachios, coarsely chopped

Instructions

Position a rack in the center of the oven and preheat to 400ºF. Line a large rimmed baking sheet with foil, then place the carrots on top and add the oil, cumin, 1 teaspoon salt, and the black pepper; toss to coat. Bake until the carrots are browned in spots and tender when pierced with a knife, 25–30 minutes.
Meanwhile, in a blender, purée the labneh, cilantro, parsley, lemon juice, garlic, and remaining salt. Season to taste with additional lemon juice.
To serve, spread the labneh sauce over a large platter. Arrange the carrots over the sauce, sprinkle with pistachios, and serve warm.

The post Roasted Carrots with Green Labneh and Pistachios appeared first on Saveur.

Middle Eastern Rice with Lentils, Frizzled Onions, and Lemony Yogurt Sauce

Benjamin Kemper — Fri, 10 Mar 2023 18:37:49 +0000

Photography by Belle Morizio; Food Styling by Laura Sampedro

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

My all-time favorite recipe for mujaddara—that vegetarian Middle Eastern rice-and-lentil dish topped with crisp-fried onions and tangy yogurt sauce—borrows ingredients and techniques from cookbook authors like Yotam Ottolenghi and Paula Wolfert, plus skilled home cooks who let me peer over their shoulders. If you have time, toast the spices whole, then grind them yourself—it’s worth the extra step.

Yield: 6

Ingredients

For the sauce:

1 cup full-fat plain Greek yogurt
1 small garlic clove, very finely chopped
1 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
Kosher salt
Ground sumac and extra-virgin olive oil, for garnish (optional)

For the rice:

Olive or vegetable oil, for frying
4 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
1 cup basmati rice (7½ oz.), rinsed in a strainer until the water runs clear
2 tsp. ground coriander
2 tsp. ground cumin
¾ tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground turmeric
Pinch cayenne pepper, or more to taste
3 garlic cloves, finely chopped
2 tsp. pomegranate molasses, or 1 tsp. sugar
2½ cups cooked brown or green lentils (see footnote)
Coarsely chopped parsley leaves and/or cilantro, for garnish

Instructions

Make the sauce: In a small serving bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and salt to taste. Cover and refrigerate.
Make the rice: To a large pot, add 1½ cups of oil and turn the heat to high. When it’s hot and shimmering, add one third of the onions and fry, stirring occasionally, until crisp and deep golden brown, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Repeat with the two remaining batches of onions, then strain the oil into a heatproof container and set aside.
To the empty pot, add the coriander, cumin, cinnamon, allspice, turmeric, cayenne, garlic, and 3 tablespoons of the reserved oil and turn the heat to medium. Cook, stirring continuously, until fragrant, 1–2 minutes. Turn the heat to medium-high and add the rice. Cook, stirring continuously, until translucent, about 2 minutes, then add 1⅔ cups of water, 2 teaspoons of salt, and the pomegranate molasses. Stir in the lentils and bring to a boil. Turn the heat to low, cover, and cook until the rice is cooked and has absorbed the water, 14–19 minutes. Turn off the heat.
Use a fork to fluff the rice, then cover and let stand for 8 minutes. Stir in three quarters of the reserved onions, then scatter with the remaining onions and garnish with parsley. Uncover the yogurt sauce, sprinkle with sumac and drizzle with oil, and serve on the side.

Note: Using canned (such as Goya brand), package d, or frozen lentils in this mujaddara recipe means one fewer pot to wash, but if you can’t find them (or prefer to cook your own), boil 1 cup of lentils in a pot of well-salted water until soft but not mushy, 15–25 minutes. Drain and set aside.

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Cilantro Mint Chutney

SAVEUR Editors — Mon, 18 Mar 2019 22:50:23 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

This bright and cooling herbal chutney is used as a refreshing accompaniment to rich fried snacks in India, Pakistan, and elsewhere in South Asia. If you prefer a bit more heat, feel free to double up on the chile; for a milder flavor, omit it entirely. The proportions in this mint chutney recipe work best with a looser, non-strained yogurt. If you are using the strained Greek-style, you may thin the sauce with a bit more water.

This recipe ran alongside Margo True’s 2005 article, “Super Snack.”

Yield: Makes 1 1⁄2 cups

Time: 10 minutes

3½ cup tightly packed cilantro leaves, finely chopped
1 cup tightly packed mint leaves, finely chopped
3 Tbsp. fresh lemon juice
1 small hot green Indian chile, stemmed
¾ cup plain full-fat yogurt
Kosher salt

Instructions

To a blender, add the cilantro, mint, lemon juice, chile, and 3 tablespoons of cool water. Puree until smooth, then transfer the chutney to a medium bowl. Stir in yogurt and season to taste with salt. Serve immediately or cover and refrigerate until ready to serve. Cilantro mint chutney keeps well in the fridge for up to 24 hours.

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Get Cultured with These Yogurt Recipes

SAVEUR Editors — Wed, 22 Apr 2020 13:13:30 +0000

This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for Cilantro Yogurt Chutney ». Ingalls Photography

Yogurt-Marinated Chicken Shawarma

Soak up the flavorful juices of these Mediterranean-spiced chicken skewers by resting them on grilled pita during the final stages of cooking in this dish from Ana Sortun, who uses yogurt’s natural acidity to tenderize tough cuts of meat. Get the recipe for Yogurt-Marinated Chicken Shawarma »

Strawberry Rhubarb Yogurt Pops

These refreshing frozen treats come from pastry chef Jen Yee at New York City’s Lafayette. Get the recipe Strawberry Rhubarb Yogurt Pops »

Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint

“Spices have always fascinated me. I collect them from all over the world,” says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can’t find fresh yellow tomatoes, red will work just as well. Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint »

A Floral Finish

The use of roses—petals and waters flavored with them—is common in Persian and Middle Eastern kitchens. Naz sprinkles the petals atop this tart, cooling yogurt sauce she serves with crispy rice dishes, and often with stews and meats. Get the recipe for Yogurt Cucumber Sauce with Rose Petals (Maast-o Khiar) »

Yogurt Bundt Cake with Passion Fruit Sauce

This passion-fruit-drizzled cake gets its tangy moist crumb from yogurt. Get the recipe for Yogurt Bundt Cake with Passion Fruit Sauce »

Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi

Breakfast, brunch, or snack, we could serve (and eat) this quick-cured, no-cook fish dish from John Karangis of Union Square Events, any time of day. It works exceptionally well as a summer starter, served with a savory lime yogurt and refreshing cubes of ripe watermelon, then sprinkled with flecks of shichimi togarashi: a spicy, tangy, earthy Japanese spice mix. Get the recipe Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi »

Albanian Baked Lamb and Rice with Yogurt (Tave Kosi)

Garlicky lamb and rice baked under a thick, tart veil of yogurt is a dish beloved throughout Albania. Get the recipe for Albanian Baked Lamb and Rice with Yogurt (Tave Kosi) »

Beet Raita

This cooling yogurt mix can be served as relish, dip, salad, or side.

Three-Beet Salad with Orange-Yogurt Dressing

Skyr (Icelandic Yogurt Cheese) With Parsley and Dill

Icelandic Skyr

This potato curry recipe uses yogurt for a sauce, thickened with chickpea flour. Get the recipe for Potatoes and Peas in Yogurt Sauce

Kohlrabi and Watercress Salad

For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.

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Labneh Tart

Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.

Spinach, Chive, and Yogurt Soup with Grilled Scallions

Matt Taylor-Gross

Cucumber-Tomato Yogurt

This basic raita is a cooling counterpoint to fiery foods, thanks to its foundation of full-fat yogurt, cucumber, and mint. Plum tomatoes add a hint of acid, Thai chiles heat, and cumin a slight earthiness.

Chilled Yogurt and Chickpea Soup

Spicy Pineapple Yogurt (Kaitha Chaka Pachadi)

This zippy raita gets its punch from green Thai chiles and its sweetness from pineapple. A piquant mixture of black mustard seeds, dried red chiles, and curry leaves lends the sauce an earthy spice. Get the recipe for Spicy Pineapple Yogurt (Kaitha Chaka Pachadi) »

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

Rajasthani White Chicken Curry (Safed Maans)

A seasoned coconut chicken curry is tempered with yogurt.

Curried Yogurt Stew (Kadhi)

Chickpea flour acts as a stabilizer, preventing yogurt from curdling in this aromatic soup.

Cucumber Yogurt Dip (Tzatziki)

Yogurt with Banana and Grated Coconut (Kela ka Raita)

At the Indian table, a variety of yogurt-based raitas mollify the tongue-searing effect of chiles. This version, made fruity and sweet with the addition of coconut and banana, is adapted from Foods of the World: The Cooking of India (Time Life, 1969). Get the recipe for Yogurt with Banana and Grated Coconut »

Our version of the classic is lighter, fresher, and brighter than what you’ll get at most restaurants. Get the recipe for Chicken Tikka Masala »

Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)

In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. Get the recipe for Eritrean Spicy Tomato Bread Salad with Yogurt (Fata) »

Bangladeshi Spiced Yogurt Drink (Burhani)

Cumin and other savory spices combine with mint, cilantro, and chile to flavor this Bangladeshi yogurt drink. Get the recipe for Bangladeshi Spiced Yogurt Drink (Burhani) »

Cold Yogurt and Herb Soup with Chickpeas

Rice and garbanzos add body to this vegetarian soup laced with fresh greens and herbs. Serve it chilled—as we have done—or, if you prefer, just slightly warmed. Get the recipe for Cold Yogurt and Herb Soup with Chickpeas »

Sweet Yogurt with Saffron and Pistachios (Shrikhand)

Pistachios, cardamom seeds, and saffron are mixed into yogurt to make this cool and creamy dessert.

Red Leaf Salad with Ranch Dressing

Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad.

Mango Lassi (Indian Mango Yogurt Drink)

Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, for this creamy and refreshing yogurt-enriched fruit shake. Get the recipe for Mango Lassi (Indian Mango Yogurt Drink) »

The post Get Cultured with These Yogurt Recipes appeared first on Saveur.

Get Cultured with Our 30 Best Yogurt Recipes

SAVEUR Editors — Mon, 18 Mar 2019 22:27:52 +0000

This potato curry recipe uses yogurt for a sauce, thickened with chickpea flour. Get the recipe for Potatoes and Peas in Yogurt Sauce. Matt Taylor-Gross

Yogurt is so much more than a refrigerator snack. This versatile dairy is essential for both sweet and savory dishes in cuisines across the globe. But first, here’s how to make your own yogurt.

Once you’ve mastered homemade yogurt, it’s time to apply the stuff to your favorite global snacks. Bring a taste of India into your kitchen with our traditional mango lassi recipe—lassi are refreshing Indian fruit shakes that help soothe the heat of the most fiery curries. Or try one of our colorful raitas—India’s most versatile condiment. Or head west to the Mediterranean, where classic chicken shawarma is marinated in yogurt then served on a stick.

Find all these dishes and more in our collection of yogurt recipes.

Grilled Yogurt-Marinated Lamb Shoulder Chops

These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling. Get the recipe for Grilled Yogurt-Marinated Lamb Shoulder Chops »

This potato curry recipe uses yogurt for a sauce, thickened with chickpea flour. Get the recipe for Potatoes and Peas in Yogurt Sauce

Yogurt Bundt Cake with Passion Fruit Sauce

This passion-fruit-drizzled cake gets its tangy moist crumb from yogurt. Get the recipe for Yogurt Bundt Cake with Passion Fruit Sauce »

Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi

Albanian Baked Lamb and Rice with Yogurt (Tave Kosi)

Garlicky lamb and rice baked under a thick, tart veil of yogurt is a dish beloved throughout Albania. Get the recipe for Albanian Baked Lamb and Rice with Yogurt (Tave Kosi) »

Beet Raita

This cooling yogurt mix can be served as relish, dip, salad, or side.

Three-Beet Salad with Orange-Yogurt Dressing

In Minnesota’s “Finnish Triangle,” vispipuuro, a sweet, whipped, pudding-like porridge, is sometimes made with a tart wild fruit called the highbush cranberry. Get the recipe for Finnish Whipped Porridge with Yogurt Cream (Vispipuuro)

Kohlrabi and Watercress Salad

For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.

Breaking Bread NYC Brings a Human Face to Immigrant Restaurants Affected by Trump’s Muslim Travel Ban

Labneh Tart

Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.

Cucumber-Tomato Yogurt

Spicy Pineapple Yogurt (Kaitha Chaka Pachadi)

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

Rajasthani White Chicken Curry (Safed Maans)

A seasoned coconut chicken curry is tempered with yogurt.

Curried Yogurt Stew (Kadhi)

Chickpea flour acts as a stabilizer, preventing yogurt from curdling in this aromatic soup.

Yogurt with Banana and Grated Coconut (Kela ka Raita)

Sweet Yogurt with Saffron and Pistachios (Shrikhand)

Pistachios, cardamom seeds, and saffron are mixed into yogurt to make this cool and creamy dessert.

Mango Lassi

Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.. Get the recipe for Mango Lassi »

Cucumber Yogurt Dip (Tzatziki)

Smoked Yogurt

Smoking yogurt over wood and mixing it with white miso creates a complex, unusual dip. Get the recipe for Smoked Yogurt »

Yogurt-Marinated Chicken Shawarma

Chilled Yogurt and Chickpea Soup

Cilantro Yogurt Chutney

This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for Cilantro Yogurt Chutney »

Red Leaf Salad with Ranch Dressing

Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad.

Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)

Cold Yogurt and Herb Soup with Chickpeas

Matt Taylor-Gross

Skyr (Icelandic Yogurt Cheese) With Parsley and Dill

Icelandic Skyr

Spinach, Chive, and Yogurt Soup with Grilled Scallions

Lotus Root in Yogurt Sauce (Nadru Yakhni)

Porous lotus root sops up spiced yogurt gravy in this Kashmiri specialty.

Strawberry Rhubarb Yogurt Pops

These refreshing frozen treats come from pastry chef Jen Yee at New York City’s Lafayette. Get the recipe Strawberry Rhubarb Yogurt Pops »

Turkish Poached Eggs in Yogurt (Cilbir)

Looking for a March breakfast? This egg dish is perfect. Pair it with warm bread to mop up extra egg yolk and yogurt.

Bangladeshi Spiced Yogurt Drink (Burhani)

Cumin and other savory spices combine with mint, cilantro, and chile to flavor this Bangladeshi yogurt drink. Get the recipe for Bangladeshi Spiced Yogurt Drink (Burhani) »

Our version of the classic is lighter, fresher, and brighter than what you’ll get at most restaurants. Get the recipe for Chicken Tikka Masala »

The post Get Cultured with Our 30 Best Yogurt Recipes appeared first on Saveur.

Cooking with Yogurt

Organic — Mon, 18 Mar 2019 22:34:28 +0000

Photography by André Baranowski

Whether you make your own or buy it at the store, yogurt enhances a variety of dishes with its cool tang—try it as a marinade, in dressings, or as the base for refreshing drinks. We’ve gathered some of our favorite recipes using yogurt, from cold soups to spicy curries.

At her restaurant, Heather Carlucci-Rodriguez offers eight variations on lassi, the classic sweet-tart, creamy Indian yogurt drink, ranging from aam (mango) and nariyal (coconut) to gulab (rose) and nimbu (lemon). The elaichi (cardamom-flavored) variety is our favorite. See the recipe for Cardamom Lassi »

Turnips with Yogurt and Tomatoes

Marinating turnips in salted yogurt draws out their excess moisture.

See the Recipe André Baranowski

Okra in Yogurt

This vibrant okra stew is thickened with chickpea flour.

Chicken and Onion Curry

Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish.

Tandoori Salmon

These Indian-style salmon filets are marinated in a spice-infused yogurt sauce, then baked until perfectly crisp.

Sweet Yogurt with Saffron and Pistachios (Shrikhand)

Pistachios, cardamom seeds, and saffron are mixed into yogurt to make this cool and creamy dessert.

Lentil Soup with Caraway and Minted Yogurt

In this Indian-inspired dish lentils are flavored with caraway and coriander to make a quick, fragrant soup. Get the recipe for Lentil Soup with Caraway and Minted Yogurt »

Persian Cucumber Yogurt Sauce

This refreshing yogurt dipping sauce is a perfect counterbalance to savory dishes.

Cold Beet Yogurt Soup

Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.

Cold Cucumber Yogurt Soup

The classic combination of raw cucumber, yogurt, lemon, and mint is perfect for the hottest summer days. Get the recipe for Cold Cucumber Yogurt Soup »

Eggplant and Yogurt Dip (Borani-e Bademjan)

Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.

Yogurt and Cucumber Dip (Mast-o Khiar)

Topped with rose petals and golden raisins, this simple dip is an elegant mezze.

Mango Lassi (Indian Mango Yogurt Drink)

Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)

Kohlrabi and Watercress Salad

For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.

Bangladeshi Spiced Yogurt Drink (Burhani)

Cumin and other savory spices combine with mint, cilantro, and chile to flavor this Bangladeshi yogurt drink. Get the recipe for Bangladeshi Spiced Yogurt Drink (Burhani) »

Turkish Poached Eggs in Yogurt (Cilbir)

Looking for a March breakfast? This egg dish is perfect. Pair it with warm bread to mop up extra egg yolk and yogurt.

Grilled Yogurt-Marinated Lamb Chops

These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling.

Curried Yogurt Stew (Kadhi)

Chickpea flour acts as a stabilizer, preventing yogurt from curdling in this aromatic soup.

Labneh Tart

Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.

Red Leaf Salad with Ranch Dressing

Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad.

Spiced Persimmon Frozen Yogurt

Classic frozen yogurt gets a boost from floral persimmon and toasted spices.

Cucumber Yogurt Dip (Tzatziki)

Beet Raita

This cooling yogurt mix can be served as relish, dip, salad, or side.

Tagliatelle with Yogurt and Fried Onions (Rishta bi Laban wa Bassal)

Copious amounts of lightly caramelized onions are piled atop pasta and served with yogurt and herbs in this recipe inspired by Claudia Roden’s The New Book of Middle Eastern Food. Get the recipe for Tagliatelle with Yogurt and Fried Onions (Rishta bi Laban wa Bassal) »

The post Cooking with Yogurt appeared first on Saveur.

Cold Yogurt Soups

Anna Stockwell — Mon, 18 Mar 2019 22:33:36 +0000

Cold, creamy, and tart, yogurt is one of my favorite summer ingredients. It’s reliably refreshing and dependably versatile, swinging easily from savory to sweet and back again. I’m happy to eat it in any form, but I appreciate it most as an ingredient to whirl up in my blender, especially as part of one of the cold vegetable soup variations my mom got me hooked on making every summer. She taught me to cook my vegetables in the cool and quiet of the night kitchen, and then to blend them, after chilling overnight, into uncomplicated and revitalizing soups the next day.

The most famous cold yogurt soup doesn’t call for any night-before cooking at all: the classic combination of raw cucumber, yogurt, lemon, and mint is spa-like in its refreshing qualities, my unrivaled choice when it’s truly too hot for anything else. Swap the cucumbers out for earthy beets, cooked and chilled, and replace the mint with dill, for a bright, perfectly-balanced borscht-inspired bowl – one whose brilliant magenta hue is reason enough to fall in love. Slightly more involved – but worth the effort – is a sweet-spicy blend of curried yellow squash, onions, yogurt, and Thai basil. The warming kick of curry and cayenne lends depth and zing to this creamy chilled soup, and it’s a great way to use up surplus summer squash.

I like to eat all my cold soups with at least one ice cube in every bowl. This serves the practical purpose of keeping the temperature down, but it also creates a wonderful textural transformation while eating: as the ice cube melts, the soup begins to thin, so that by the time I’ve reaching the end of the serving, it’s almost an entirely different bowl of soup. To transform the flavor as well as the texture, I’ve taken to filling my ice cube trays with fresh herbs and citrus juice. This requires a bit of planning, but the effect is stunning. In the summer, everything is better with ice cubes.

See the recipe for Cold Cucumber Yogurt Soup »
See the recipe for Cold Beet Yogurt Soup »
See the recipe for Cold Curried Summer Squash Soup »

The post Cold Yogurt Soups appeared first on Saveur.

Cottage Cheese with Collard Greens

Organic — Mon, 18 Mar 2019 22:41:56 +0000

(Ayib Be Gomen)
To learn more about cottage cheese, see Cottage Industry.

Yield: serves 4

1 ¹⁄₂ lb. collard greens, stemmed and roughly chopped
1 lb. cottage cheese
1 (1") piece peeled and sliced fresh ginger
3 cloves garlic
2 Tbsp. nit'r qibe (Ethiopian Spiced Butter) or unsalted butter
1 small yellow onion, chopped
Kosher salt and freshly ground black pepper to taste

Instructions

Bring a large pot of salted water to a boil and add greens. Cook until tender, about 25 minutes. Drain in a colander; press with bottom of a ladle or measuring cup to extract liquid. Finely chop greens; set aside.
Put cottage cheese into a strainer over a bowl; let drain.
Combine ginger and garlic in a mini food processor with 3 tbsp. water; purée. Set paste aside.
Heat Ethiopian spiced butter or unsalted butter in a large skillet over medium heat. Add onions and cook until translucent, 6–8 minutes. Add ginger–garlic paste; cook, stirring, until fragrant, 3–4 minutes.
Add greens and season with salt and pepper to taste. Cook, stirring, until hot. Transfer to a bowl; stir in cottage cheese.

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