YOGURT GARLIC SAUCE
Steps:
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.
GARLIC YOGURT
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Smash 1 garlic clove and sprinkle with kosher salt, then mash and smear into a paste with the flat side of a knife. Mix with 1 1/4 cups low-fat plain Greek yogurt and thin with water. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika and cumin. Serve with the couscous or add a dollop to the pot-au-feu.
KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 1 1/2 to 2 dozen, depending up
Number Of Ingredients 21
Steps:
- To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
- In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
- To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
- To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
- Preheat the oil to 360 degrees F.
- In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
- In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.
GARLIC YOGURT SAUCE
Make and share this Garlic Yogurt Sauce recipe from Food.com.
Provided by Stormy Nights in Ca
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.
Nutrition Facts : Calories 55.7, Fat 4.6, SaturatedFat 0.7, Cholesterol 0.4, Sodium 16.3, Carbohydrate 2.6, Fiber 0.1, Sugar 1.7, Protein 1.3
YOGURT-GARLIC SAUCE
This refreshing yogurt-garlic sauce recipe, from "The New Greek Cuisine" by Jim Botsacos, adds wonderful flavor to vegetable dolmades.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Line a colander with a double layer of cheesecloth. Place the colander over a bowl deep enough to hold the draining liquid without the liquid touching the bottom of the colander.
- Place the cucumber in the bowl of a food processor fitted with the metal blade. Add the garlic, and process just until finely chopped. Transfer mixture to the colander and set aside to drain for about 30 minutes, or until all the juice has drained off.
- Pull the cheesecloth up and tightly twist the ends together to force out any remaining juices into the bowl. Discard the cheesecloth and cucumber, remove the colander, and reserve the juice in the bowl.
- Place the yogurt in a medium nonreactive bowl. Whisk in the reserved cucumber-garlic juice along with the lemon juice. The sauce should be the consistency of a creamy vinaigrette. You may not need all of the juice. When blended, season with salt and pepper.
- Serve immediately or place in a nonreactive container, cover, and refrigerate up to 1 day.
CILANTRO GARLIC YOGURT SAUCE
Like tsatsiki, but with cilantro standing in for the mint, this tangy sauce packs a sneaky cayenne kick and makes an ideal accompaniment to grilled shrimp as well as the rice pilaf and the chicken kebabs.
Provided by Sher Dil Qader
Categories Sauce Dairy Garlic Herb No-Cook Vegetarian Quick & Easy Yogurt Chill Cilantro Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.
YOGURT GARLIC SAUCE
A cool and refreshing Middle Eastern sauce that you can serve on anything - meats, veggies, rice or potatoes. I particularly like to put it over kofte (Turkish meatballs) and rice.
Provided by Semra22
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
- Chill for at least one hour to let flavors blend.
Nutrition Facts : Calories 155.9, Fat 8, SaturatedFat 5.1, Cholesterol 31.9, Sodium 115.1, Carbohydrate 12.8, Fiber 0.2, Sugar 11.4, Protein 8.8
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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