BASIC YOGURT SAUCE
Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 3 grams
YOGURT SAUCE
Steps:
- Have ingredients measured and nearby before beginning. Heat oil in a small skillet over high heat. Add mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
- Lower heat, add cumin seeds, and cook until they turn golden, about 1 minute. Stir in garlic for 10 seconds, then ginger for 10 seconds more, and remove from heat. Stir in turmeric, paprika, pepper flakes, and salt. Mix spices and yogurt in a bowl. Chill before serving.
MANTI WITH YOGURT SAUCE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 16
Steps:
- To make the filling: Heat the olive oil in a large, heavy skillet over moderate heat until hot but not smoking. Stir in the onion and cook, stirring, until softened, about 5 minutes. Stir in the lamb and the parsley, and cook, stirring and breaking up any lumps, until the lamb changes color. Remove from heat and generously season with salt and pepper. Set aside.
- To make the pasta: Sift the 2 cups of flour and salt together into a bowl. Make a well in the center and place the egg and 1/2 cup water in the well. Work the dough with your hands or a wooden spoon into a smooth dough. (You might find that you will need more water if you are rolling the pasta by hand and less if you are using a hand-turned pasta machine.) Knead the dough for at least 10 minutes until smooth and elastic. Cover the dough with a towel and let rest for 1 hour. Divide the dough into 4 pieces. Roll out each piece to 1/16-inch thick with a rolling pin or a pasta machine, and cut into 3-inch squares, discarding the uneven edges. Place 1 to 2 teaspoons filling into the center of each square. Moisten the entire outer edge with water, bring the 4 corners together in the center and pinch tightly to seal, then pinch together the 4 straight edges to seal completely (take care with this step, sealing the dumplings thoroughly will ensure that they will not become unsealed in the water and lose the filling). Repeat with remaining pasta and filling. Place the manti on a lightly floured baking sheet in a single layer.
- To make the yogurt sauce: Drain the yogurt at room temperature through a very fine mesh strainer over a bowl for 30 minutes and discard the whey. Stir together the yogurt and garlic in a bowl and let stand at warm room temperature until ready to use.
- To make the butter sauce: In a small skillet over moderate heat cook the butter until it is a very light brown, remove the skillet from the heat, and stir in the paprika, coarse salt to taste, and the hot red pepper sauce.
- In a large kettle of boiling salted water cook the manti, in batches, stirring to keep them from sticking together, about 7 minutes, or until the pressed together edges are al dente (they will the the longest to cook). Remove them when done with a long-handled sieve or a large slotted spoon and keep warm with a little of the warm cooking liquid. Serve the manti very hot in individual bowls, spoon some of the yogurt sauce, then drizzle some butter sauce and garnish with mint leaves. Pass the remaining yogurt sauce at the table.
- Drink: Cankaya Kavaklidere.
YOGURT HOLLANDAISE SAUCE
Who would have thought? A GUILT FREE Hollandaise Sauce that does not compromise on flavour!!! This is our go-to recipe and we find it better than the sauces filled with butter. Sauce can be made in advance and refrigerated for up to 1 week. From 'Smart Cooking' byAnne Lindsay.
Provided by Deantini
Categories Sauces
Time 25m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Use double boiler or like me - place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
- Beat yogurt, lemon juice, egg yolks well
- Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
- Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).
KEBAB SHOP YOGURT GARLIC SAUCE
Blend yogurt, garlic and lemon juice to make this delicious sauce. It's the perfect accompaniment to our doner kebab recipe for a takeaway classic at home
Provided by Barney Desmazery
Categories Condiment
Time 5m
Yield Makes 170ml
Number Of Ingredients 4
Steps:
- Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.
Nutrition Facts : Calories 11 calories, Fat 0.4 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CILANTRO-YOGURT SAUCE
Provided by Alison Roman
Categories Onion Side No-Cook Vegetarian Quick & Easy Yogurt Healthy Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.
- DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
YOGURT MINT SAUCE
Serve this sauce with our Lamb Kofta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.
TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE
This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!
Provided by Miracle Miriam
Categories Sauces
Time 3h
Yield 3 1/2 Cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
- In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
- This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
- ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
- You can skip this draining process, if you want, but you will have a moderately messier, runnier result.
LAMB SOUVLAKI WITH YOGURT-GARLIC SAUCE
An easy Lamb Souvlaki recipe with Yogurt-Garlic Sauce. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate.
Provided by Jim Botsacos
Categories Food Processor Lamb Low Fat Yogurt Grill/Barbecue Self
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.
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