Garlic Yogurt Sauce Recipes

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 SAUCE

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.

KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)

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.

YOGURT GARLIC SAUCE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
• Serve immediately or keep refrigerated for up to five days until use.

GARLIC YOGURT

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.

YOGURT-GARLIC SAUCE FOR VEGGIE BURGERS

Steps:

• Combine yogurt, parsley, capers, garlic, and salt in a medium bowl. Season with pepper. Cover, and refrigerate for up to 1 day.

CILANTRO GARLIC YOGURT SAUCE

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.

KEBAB SHOP YOGURT GARLIC SAUCE

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.

YOGURT-GARLIC SAUCE

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.