Yogurtdillsauce Recipes

Steps:

• Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
• Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
• Heat canola oil in a large skillet over medium-high heat.
• Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
• Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.

Steps:

• Mix all together.

Steps:

• Place the salmon on a wire rack set in a rimmed baking sheet. Rub the fillets with 2 teaspoons of the salt, then refrigerate for 45 minutes. Meanwhile, set your immersion circulator bath for 124 degrees F (51 degrees C).
• Pat the salmon dry with paper towels, then divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Add 1 1/2 teaspoons of the olive oil to each bag, then gently rub the fish to coat. Use a peeler to harvest eight strips of lemon peel and place two strips, pith-side up, on top of each fillet. Halve and juice the lemon; set the juice aside to use in the sauce. If using vacuum-seal bags, use the "gentle" or "moist" setting to seal the bags.
• Transfer the fillet bags to the water bath. If using zip-top bags, let the salmon sink, forcing the air out of the bag via displacement. Right before the mouth of the bag goes into the water, seal the bag. Leave the salmon to cook for 45 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
• While the salmon cooks, make the sauce: In a medium bowl, combine the yogurt, dill, mustard, horseradish, and pepper. Stir in the remaining teaspoon of salt and 1 tablespoon of the lemon juice. Stir well, then season to taste with additional salt, pepper, and lemon juice, if desired. Set aside until ready to serve.
• When the salmon is finished, remove it from the water bath. Open the bags and very carefully remove the fish to a paper towel-lined sheet pan. Pat the fish as dry as possible with additional paper towels. Brush the skin side lightly with some of the neutral oil.
• Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the neutral oil and swirl the pan to coat. When the oil starts to smoke, add two of the salmon fillets, skin-side down. Brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side just until just brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets. Serve with the dill-yogurt sauce.

Steps:

• Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
• Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
• Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
• Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
• For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

Steps:

• Mix together yogurt and milk in a small bowl until well combined. Fold in dill; season with salt and pepper. Keep refrigerated until ready to use.

Steps:

• Mix cucumbers with yogurt, garlic, dill, salt and pepper.
• Store, covered, in the refrigerator for several hours before using.

Steps:

• Heat skillet to 350 and coat bottom of pan with vegetable oil.
• Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
• In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.

Steps:

• Combine egg yolks, kefir, and 1½ cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 1½ cups dill and set aside separately.
• Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.
• Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you're making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). Drain pasta and return to pot.
• Pour reserved purée over pasta and set over medium heat. Cook, stirring constantly, until sauce thickens enough to cling to pasta and just comes to a simmer, about 3 minutes. Remove from heat; finely grate zest from lemon half over pasta, then squeeze in juice. Season with salt.
• Divide pasta among bowls and top with lamb mixture.

Steps:

• In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Steps:

• Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
• Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.