Extra delicious with yogurt sauce
From Greek tzatziki to Indian raita, the whole world loves yogurt sauce. Which makes perfect sense: it’s fresh and rich at the same time, and can be seasoned exactly as you like.
It often happens that, toward the end of the week, I find myself daydreaming about everything I’ve eaten over the past few days, and suddenly realize that I’ve eaten something with yogurt sauce on four out of seven days. Maybe it’s because I love spicy food, which can often use a fresh counterpart. Maybe it’s because it only takes a minute to make, and immediately takes your dish to the next level. So yes, why wouldn’t you eat yogurt sauce with everything?
Working on your knife skills? Check out this video.
My standard version is full-fat Greek yogurt mixed with garlic, salt, pepper and whatever herbs I have left in the fridge. Parsley, cilantro, mint, dill or a combination. When I’m in the mood, I sometimes add a little lemon or lime juice as well. Add grated cucumber and olive oil and you’ve got tzatziki. Really feel like making an effort? Stir in some toasted mustard or coriander seeds, or finish it with chili oil. Either way, make sure you eat lots of yogurt sauce.
Falafel
When I eat a falafel sandwich (or shawarma or gyros), I like to keep the yogurt sauce very close by, so I can scoop up an extra spoonful after every bite. Do you recognize yourself in this? Then double the amount of yogurt sauce in this recipe for even more eating pleasure.
Lamb
Whether it’s a fluffy pita with ground lamb or spicy lamb chops, lamb and yogurt seem to have been made for each other. No wonder the combination appears so often in Middle Eastern cuisine—and we’re happy to follow that example.
Salmon with raita
The richness of salmon can also use a little freshness. France meets India in this recipe, in which salmon is poached in white wine, parsley and bay leaf, then topped with a refreshing cucumber raita with mint.
Dal
This black dal takes a while to make, but the ‘yogurt sauce’ is ready in no time. The only thing this curry needs is a generous spoonful of yogurt, which you can season with salt if you like. Easy as that! Since the dal needs to simmer for so long, I recommend making a large batch. My freezer has been full of single-serving bags for months, which I simply heat up when I don’t have time to cook.
Portuguese chicken skewers
Next time you fire up the barbecue, make these chicken skewers, okay? The chicken is seasoned with smoked paprika, cayenne, oregano and garlic, and the grilled flavor makes it extra delicious. Naturally, you serve it with generous amounts of refreshing cilantro yogurt sauce.
Manti
Dumplings filled with ground lamb, topped with spicy sauce and garlicky yogurt sauce. These Turkish ‘ravioli’ are exactly what you need when you have a hangover or, for any other reason, are really craving comfort food.
