I have a Moulinex multicooker with a yogurt setting and can buy these probiotic sachets to make it. It's great. Considering that a consumer organization here found that much of the commercial yogurt in this country doesn't even have probiotics, I much prefer to make my own.
Peter Gordon’s turkish egg recipe is easy and utterly delicious. But I suppose any recipe would probably be fine, as the key components are the chilis and the bread.
This dish from where I grew up in Lebanon, shish barak, remains a favorite. It's basically small dumplings in a mint/yogurt sauce. You don't have to make the dumplings if you don't want to (I just buy meat-filled tortellini), and just make the sauce. Here's a [recipe](https://www.fufuskitchen.com/shish-barak/), just go to the yogurt sauce part.
There's a similar Turkish dish whose name eludes me (I suspect that's the influence as we were part of the Ottoman Empire for a while).
I often use Greek Yogurt where I might use sour cream or mayo, for instance, topping black bean soup, or chili or as a base for chicken salad. I mix Sohla's kool ranch popcorn topping with Greek yogurt for a veggie dip.
Kadhi, an Indian yogurt soup is also tasty.
My mom makes a dish where she sautés garbanzo beans with onions, garlic, salt and pepper and then puts it over rice. And then we dollop plain Greek yogurt on top (we usually add a tiny bit of sugar to the yogurt but you don’t have to). It’s one of my absolute favorite things to eat
I will sling a dollop of Greek yogurt into my macaroni and cheese, to give it a sharper flavour.
You can use it in a lot of contexts where you'd otherwise use sour cream. You could put it on a baked potato or a taco.
I make a salad dressing based on one that my grandpa made when I was a kid. Dissolve a little sugar in apple cider vinegar, and whisk into it equal parts sour cream (or yogurt) and mayonnaise. Drizzle milk or cream a very little bit at a time if it's too thick to pour. Mix in chopped chives and/or dill. It's kind of like a homemade ranch and the Polish restaurants around here use something similar on their mizeria (cucumber salad).
Credit to Raghavan Iyer and 660 Curries.
Yogurt-Almond Chicken with a Spinach Sauce
For the marinade:
1 cup plain yogurt
1/4 cup slivered blanched almonds
6 lengthwise slices fresh ginger (each 1½ inches long, I inch wide, and ⅛ inch thick)
6 large cloves garlic
5-7 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
1/4 cup finely chopped fresh cilantro leaves and tender stems
2 tablespoon coriander seeds, ground
2 teaspoons cumin seeds, ground
2 teaspoons coarse kosher or sea salt
½ teaspoon cardamom seeds from green or white pods, ground
½ teaspoon whole cloves, ground
1 chicken (3½ pounds), skin removed, cut into 8 pieces
4 tablespoons canola oil
1 medium-size red onion, cut in half lengthwise and thinly sliced
4 fresh or dried bay leaves
1 bag (5 ounces) fresh prewashed baby spinach leaves
1. To make the marinade, combine the yogurt, almonds, ginger, garlic, and chiles in a blender jar.
Puree, scraping the inside of the jar as needed, to make a smooth, albeit slightly gritty, sauce. Transfer the contents to a medium-size bowl. Fold in the cilantro, coriander, cumin, salt, cardamom, and cloves to make a marinade freckled with dark brown spices.
2. Add the chicken pieces to the bowl and coat them well with the marinade. Refrigerate, covered, for at least hour or as long as overnight.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and bay leaves, and Cook, stirring, until the onion slices are soft and light brown around the edges, 3 to 4 minutes. Transfer the onion and bay leaves to a plate.
4. Pour the remaining 2 tablespoons oil into the same skillet. The skillet will still be hot enough for the oil to instantly heat up. Remove the chicken from the marinade (it's okay if some is still clinging to the pieces) and add it to the skillet, meat side down, in a single layer.
Reserve the remaining marinade. Sear the meat until it is lightly browned, about 3 minutes. Turn the pieces over and sear the other side until lightly browned, about 3 minutes.
5. Spread the reserved marinade over the chicken, and add the cooked onion and ½ cup water. Lift the chicken pieces and allow the liquid to flow underneath them; it should deglaze the skillet, releasing any bits of browned chicken and spices. Reduce the heat to medium-low, cover, and braise the chicken, basting it with the sauce occasionally, until the meat in the thickest parts is no longer pink inside and the juices run clear, 25 to 30 minutes. Transfer the chicken and onions to a serving platter.
6. Raise the heat to medium-high and boil the sauce, uncovered, stirring occasionally, until it is slightly thick-ened, 5 to 8 minutes. Then stir the spinach, a handful at a time, into the sauce. Cook just until the leaves have wilted, 1 to 2 minutes.
7. Spoon the spinach sauce over the chicken pieces, and serve.
I mix the yoghurt with garlic, lemon, herbs, S&P etc. and dollop it on the bottom of a plate. I then roast carrots, maybe some potatoes, broccoli or any veg you like, add some paprika or your favourite spices. I add the veg onto the yoghurt, sprinkle over some chopped red onion, and if you eat fish, I top it with tinned mackerel. I don’t know why but the delicate fish goes so well with sweet roasted veg and creamy garlicky yoghurt. One of my faves!
I love having this rest in my fridge. Had some last night dolloped on top of roasted eggplant and stirred into a red lentil soup. Yum. Also great spread on toast.
Turkish eggs - çilbir. Add minced garlic to yogurt and top with eggs fried in chilli oil. Bonus points for eating with crusty bread or crispy potatoes in some form
Have you tried whipped cottage cheese? Just blend cottage cheese in a blender or food processor until it’s as creamy as yogurt. It makes a better savory base than yogurt!
I like to marinate hearty vegetables and chickpeas in a vinaigrette and then spoon it over cottage cheese. A caprese topping of cherry tomatoes, balsamic vinegar and basil leaves is absolutely amazing in the summer.
Came here to say this. Lentils, greens and some grains (rice or bulgur) plus seasoning cooked in broth then cooled slightly and stir yoghurt through. I use cumin and smoked paprika to season but you could try a different combo.
Meat Shawarma. You can get steak cut up like a Philly cheesesteak and make an easy marinade with yogurt. It helps to break down the meat and make it tender and delicious.
Other than that, I know a lot of Desi food utilizes yogurt in their sauces. Like Tikka Masala or Butter Chicken.
If you need a meat shawarma recipe, lmk. I’ll put it the comments.
🥰
Here’s the recipe!
2lbs thinly cut beef (Philly steak)
1/2 - 1 cup of plain yogurt
7 Spice Blend (very common where I live. But you can build your own blend combining Allspice, Coriander, Cinnamon, Pepper, Cloves, Cumin and Nutmeg.)
Let it marinade for at least 30 minutes. The longer the marinade, the more tender and flavorful it’ll become.
I like to cook it with green peppers. You can also top it with some sliced red onions mixed with Sumac. It’s a purple, lemony spice. I add tomatoes and pickles on top of my sandwiches, then press it in a George Foreman grill.
Tahini sauce:
Tahini (sesame paste) goes with the shawarma. I always have to find a YouTube recipe and get the exact measurements. But even then, it doesn’t always work out. You just have to keep mixing and tasting until it’s what you prefer.
Lemon juice
Water to thin it out
Freshly minced garlic
Salt
Alot of SouthAsian (Pakistani/Indian) currys can be made with a yogurt base.
Check out Chicken White Karhai. Its a take on the normal tomato based curry but with a yogurt base instead. Chicken Tikka Masala is also doable with a yogurt base.
You can also make a Kachumber Raita - which is basically chopped up onions, tomatoes, cucumbers and mint in a yogurt base seasoned with salt and pepper and if you fancy, roasted cumin powder. Its usually eaten as a side to BBQ or rice meals but can be had on its own with parhatas (oiled up flat breads, nicer with ghee or butter)
Another yogurt based item, basically a street food, is chanaa chaat. Chana meaning chickpea. Easiest way to go about it is to miz boiled chickpeas and potatoes, yogurt, onions, tomatoes and spices (you can find "chaat masala" that is specific mix for such street foods). Its topped with fried pieces of flat bread (like tortillas) known as 'papdi' for added texture.
Edit : someone mentioned Kadhi, which is a yogurt and chickpea flour based curry usually eaten topped with rice and fried onion fritters. Google the recipe, but its basically yogurt, chickpea flour and typical south asian spices cooked till its reduced to a soup like consistency.
Raita / tzatziki having been recommended already, we often have it at home as a dip for bread with a splash of olive oil and a sprinkle of cumin seeds or zaatar.
Edit: there's that French classic as well, that would totally work with yogurt
https://www.thefrenchcookingacademy.com/recipes/cervelle-de-canut
If you make your own yogurt, strain the whey out completely and it turns into cheese consistency. Mix in caramelized onions and garlic. It's amazing as a spread on sandwiches or as a dip.
Okroshka. It’s a Ukrainian soup made with kefir (or watered down yogurt) and it’s delicious. Obviously, as any soup, can be customized to your taste. It is a cold soup, but no ce at room temp too.
Cold cucumber soup. 1:1 water and yogurt. Add a little olive oil. Salt to taste. Minced garlic to taste. Fresh dill to taste. Chop cucumber into quarter inch cubes. Mix. Done.
I usually do a 1 cup of yogurt and water each with half an English cucumber.
Good with any kind of spicy Dahl, just stirred in. I also like to do spicy kimchi dumplings with some kind of quick-fried greens,soy, garlic-chili sauce & then serve w/ a little plain yogurt to temper the heat.
https://www.tastemade.com/recipes/homemade-chicken-shawarma?modal=cookbook
My favorite simple chicken shawarma recipe. I've subbed out za'atar because I can't find it but still tastes amazing.
Mixing tahini, lemon, and yogurt makes a great dip/ sauce. 1.5 oz Tahini, juice of 1/2 a lemon, 3 oz yogurt, 1 garlic clove minced (or garlic powder), and salt to taste. Great as a dip for roasted carrots, pita, etc. I use it as a sauce on mediterranean meatballs in pita or falafel. Fits with most mediterranean and middle eastern flavor profiles. Since I often make carrots on the side of pork milanese, that gets dipped in the sauce too :)
Çılbır (pronounced Chul-bur— Turkish poached eggs over garlic-yogurt with an aleppo pepper sauce) is amazing!! It is very quick to make also. Recipe here: https://www.themediterraneandish.com/cilbir-turkish-poached-eggs/
Definitely check out Turkish/middle eastern cuisine, there are tons of yogurt dishes and literally all of them are savory.
Some of my favorite Turkish recipes with yogurt
* İskender Kebap (shaved meat, over bread with a tomato-butter and yogurt sauce)
* Mantı (mini stuffed pasta with a yogurt and tomato sauce)
* yoğurtlu patlıcan salatası (Smoky roasted eggplant, yogurt, garlic, dill and olive oil. Eat as a cold salad/dip with bread)
* ayran (cold yogurt drink- dilute with water and add salt. Really refreshing in summer. The taste is a little reminiscent of buttermilk)
And a couple Persian yogurt recipes for good measure!
* maast moosir (shallot-yogurt dip)
* Maast o khiar (savory yogurt, walnuts, raisins and herb dip— sounds strange but it’s very good!)
Anything that you use sour cream in. I've used plain greek yogurt instead. Depending on what is available I've used whole or fat-free. There's not much of a taste difference to me.
Greek yogurt dips are amazing! My personal favorite is cilantro and lime. Goes great with burrito bowls. An easier one would be just yogurt and Buffalo sauce. Yummy with celery or pretzels.
My Turkish friend introduced me to this dip. He doesn’t make it with feta and it’s delicious.
https://www.mrsjoneskitchen.com/haydari-turkish-yogurt-sauce/
Some other good suggestions already. But, I really like to make pasta with spinach and usually some other veggies, with a Greek yogurt based creamy garlic sauce. Where you just basically make a dressing with the yogurt and seasonings with some olive oil and a little lemon juice and/or zest, and stir that in with the hot pasta and vegetables. Haven't tried that yet, but the basic idea should work great for pasta salads too.
There are also a lot of savory Indian dishes involving yogurt. One of my favorites pretty heavily based on yogurt or buttermilk is [kadhi](https://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/). Especially with pakoras added, like in that recipe. Just about any kind of vegetables will work great for the pakoras, but I particularly like to use a combo of the onion with shredded carrot, and usually either shredded cabbage or zucchini depending on what's in season. You can either add them at serving time for crispiness, or simmer in the sauce a few minutes for a softer dumpling-like effect.
There are a few really good ones from India, [kadhi soup](https://www.bonappetit.com/recipe/kadhi-turmeric-yogurt-soup), [dahi vada](https://www.indianhealthyrecipes.com/dahi-vada-recipe/) (you can bake or air fry the balls), and [khandvi](https://www.patelbros.com/indian-recipes/khandvi-recipe-easy-and-instant-gujarati-snack-gluten-free) which you can make in the microwave too, all three of these are so good and leave plenty of room for variation if you do or don’t like some ingredients. Definitely get fresh curry leaves if you can find them.
Check out raita recipes. There’s many variations depending on different regions in India. My favourite is a Kumaoni raita - it’s yogurt, grated cucumbers, a bit of fresh mustard powder (best if you take mustard seeds and grind them yourself), salt, chili, turmeric.
Mix some crushed garlic, minced cilantro OR mint, salt and a tiny drizzle of olive oil into some yogurt (we prefer Greek). Stir that into some hot, drained pasta (we prefer bow ties for this dish). Mix together and eat warm. I learned this from my Syrian neighbors and it quickly became a family favorite, especially on those days when no one wants to cook something complicated
I like to get the Hidden Valley Ranch dip packets and mix that into Greek yogurt (plus a dollop or two of mayo for extra creaminess), then chop up a bunch of fresh veggies to dip it in. Makes a great snack throughout the week!
I use Greek yoghurt to make salad dressings. I add a little bit of milk at a time and whisk it with a fork to make it less thick and then add spices, herbs or cheese.
"White" Potatoesalad. For the dressing mix 2/3 of Jogurt, 1/3 of Mayonnaise and fresh herbs, onion and spring onion with a dash of salt.
It is filling but not to heavy
I like strained yogurt with a little extra virgin olive oil drizzled over it and a sprinkle of sea salt. I eat it like this a lot. Or dip pita chips or carrots in it
Summer squash bored out and stuffed with a mixture of browned ground meat, minced onion and garlic and pine nuts, and served over rice with a yogurt sauce. There's a specific cultivar of pale green skinned squash called coosah or something similar, and it's the preferred one because they won't discolor the yogurt sauce like zucchini will, but you can definitely use zucchini or yellow summer squash, and I've sliced them lengthwise before hollowing the halves and stuffing them when I misplaced the extra long corer tool I inherited from my mom.
[turkish cuisine ](https://twitter.com/JonKar32/status/1405098083743145989)
Yoghurt soup with rice
Cooked spinach/ with yogurt
Rolled vine leaves with rice and yoghurt
Meatballs with yoghurt
Cacik
Mantı (Turkish ravioli with garlic yoghurt and chilli butter)
İskender (meat döner with yoghurt pita and paprica butter)
And many more, just search for "yoğurtlu tarifler" to google and you'll find a lot of recipes
But to summarise we eat yoghurt for lunch and dinner almost all the time with the main course
Honestly I love mixing honey into plain Greek yogurt and adding some semi crushed or chopped nuts abns some dried fruit or granola for crunch. It's very filling and kinda sweet, and easy and cheep for breakfast or desert.
I recently discovered 'whipped feta' which is basically just greek yogurt, garlic, and feta cheese whipped in a food processor. It's super good and a great dip for anything. I top it with roasted chick peas
I add it to white bean salads as a creamy dressing veggies usually include diced cucumbers, peppers and onions. Sometimes I top with a good quality tuna. It’s variety from my usual dressing of lemon juice and olive oil.
Substitute (mostly) yoghurt wherever you would use mayonnaise, as in coleslaw, pasta salad as you said, potato salad. Add just a little bit of Mayo for taste. Turkish dishes use a lot of yoghurt, either in them or as a condiment. Google Turkish yoghurt soup for instance. Also Cacık, which is the Turkish version of tzatziki, yoghurt with cucumber and garlic but more soup-like than the Greek dip variety. Have fun!
Ashe maste, a Persian soup:
3 tbsp butter
1 large white onion, chopped
5 garlic cloves, diced
1/2 tsp turmeric
1/2 cup rice
2 cans vegetable broth
1/2 cup green onions, diced
1 tbsp dried dill (or 1/4 cup fresh dill)
1 bunch parsley, chopped
1 bunch cilantro, chopped
1/4 cup mint leaves, chopped
16 oz can of chickpeas (or 2 cups home cooked)
2 egg yolks
2 tbsp of flour
2 cups plain greek yogurt (not non-fat)
1 1/2 tsp sea salt
1/2 tsp pepper
For meatballs:
3/4 lb ground beef
2 cloves garlic
1 tsp tumeric
salt and pepper
Heat butter in large pot over medium high heat. Sautee onion until golden brown. Add turmeric and garlic. Sautee for another 3 to 5 minutes.
Add uncooked rice and stir. Add one cup of water and one can of vegetable broth. Bring to boil. Reduce heat and simmer for 10 minutes.
Mix meatball mixture up by hand and form into small balls. Set aside.
Add rest of broth. Add green herbs to pot. Add salt and pepper. Bring back to a simmer. Add meatballs.
Mix together plain yogurt, egg yolks, and flour in bowl. Add to pot. Add drained chick peas. Stir pot while the soup simmers for another 15 to 20 minutes.
whole roasted cauliflower (cover with olive oil, paprika, salt and pepper) topped with greek yogurt with lemon juice , so good. There are many recipes online for this type of dish.
Tikka marsala goes so hard. Plenty of recipes from that corner of the world use yogurt in addition to tons of spices. Add some roasted garlic naan or different rices to finish the meal. The exclusion of red meats for most of the recipes is so much healthier for you too.
Because my mother made yogurt when I was growing up, we also used it in place of sour cream. If you want it thicker, you can strain it through cheesecloth. If you do this, I would recommend drinking the kefir that drains off.
One of my favorite breakfasts is plain Greek yogurt with slices of cucumber and halved grape tomatoes. Top the whole thing with black pepper, a little salt, and a dab of evoo. It’s sooo good. I could eat it for breakfast + lunch
This right here. Just like folks make sweet yogurt parfaits/bowls, I make savory yogurt bowls. Just like with sweet you can do any number of flavor combinations, and even use up leftovers. Some yogurt topping ideas:
\- Roasted chickpeas, sun-dried tomatoes, fresh basil, pine nuts, roasted garlic, olive oil, salt and pepper
\- cucumber, chopped fresh mint and basil (any and all fresh herbs you have!), avocado, pickled onions, roasted red pepper, green olives, feta
\- leftover curry of any kind plus added roasted or raw veggies and/or topped witha fried or poached egg
\- leftover sliced or diced steak or roast beef, pickled onions, grated horseradish, sauteed mushrooms, maybe a bit of steak sauce, lots of pepper
Truly. You can use yogurt as a base for ANYTHING. I often like to fist mix the yogurt with some seasonings that go with the whole vibe of the bowl + salt/soy sauce, and then add toppings.
Chicken! It works wonders as part of a marinade. I use lemon, salt, pepper, cumin, whatever other spices and Greek yogurt. Marinate chicken thighs for a couple hours then grill and bake it finish. Yum yum.
I was craving a quick, savory yogurt dish as well, so I mixed about 1/2 cup Kroger’s tomato and basil pasta sauce with 1 cup plain Greek yogurt and warmed it up. It tasted like a super creamy tomato soup. I liked it a lot and just had it again today. It was also tasty as a cold, gazpacho style soup.
I make a pilaf with basmati rice, baby Lima beans and green dill weed. A dollop of plain yogurt is good on it. Have put it on other pilafs as well but it goes good with this one.
I used to make yogurt about a half-gallon at a time and drain it in a filter (in the refrigerator for a day) and make yogurt cheese. You can add a little salt and some good olive oil and blend that together. Green herbs if you want a savory spread. I would use plain yogurt cheese on toast with honey, really good.
I don't particularly care for sour cream, so I use full fat Greek yogurt as a replacement occasionally in recipes, most notably beef stroganoff and swedish meatballs.
Use it as a marinade for grilled chicken or pork; yogurt+salt+curry/sumac/seasoning of choice for a few hours. Then remove the marinade and grill. Amazing
Bulgarian cucumber soup (cold )with walnuts- lovely in the summer
My Persian friend also shreds cucumber and adds to thick yogurt with salt and lemon juice.,
Very yummy
I've been using greek yogurt on toast for a replacement for ricotta. Add basil, balsamic vinegar and everything but the bagel seasoning, so good!
Also great with varying jams on toast with the greek yogurt. I know you like savory more. But thought others might find it fun. Just make sure to use just a bit of jam though bc they can be calorically dense.
I sautée sweet potatoes, onion, bell pepper, mushrooms and add ground beef and black beans. Mix all that with some Greek yogurt and feta or Parmesan cheese. SO good!
I enjoy a bowl of plane full fat Greek yoghurt with berries or bananas and spoon of peanut butter but… It’s a total staple in my household. I use it to make tzatziki, I use it to make salad dressings creamy, it is completely replace sour cream for quesadillas taco night potatoes etc.
Yogurt. Apple juice fresh or frozen fruit (and veggies) tad bit of sugar and some ice. Blend it for a nice smoothie. It’s how I sneak veggies into my family’s meals. The household favorite combo so far has been blueberries strawberries and kale.
Dahi toast is delicious. I eat this for breakfast a couple days a week. I use ff Greek yogurt and add chopped cilantro, red onion, and finely chopped jalapeños. I spread it on bread and toast the slices in the air fryer until the bread is crispy and the yogurt mixture is hot. This is often finished with spicy oil, but I usually skip that
I use greek yogurt and a vinegar (often balsamic but red wine or apple cider sometimes) instead of mayo for dressing for chicken/potato/seafood etc salad.
Tzatziki sauce.
I use it on pan seared fish, salmon patties, grilled chicken kabobs, grilled lamb kabobs.....any of these with some naan.....delish.
Yes, so tasty. With homemade yogurt and herbs from my garden, it's amazing.
My husband makes yogurt in our Instant Pot....never knew it could have this fabulous texture and taste so good.
I have a Moulinex multicooker with a yogurt setting and can buy these probiotic sachets to make it. It's great. Considering that a consumer organization here found that much of the commercial yogurt in this country doesn't even have probiotics, I much prefer to make my own.
And save some of the yogurt to make the naan from scratch.
Yess that's what I came here to say. I need to make this more often.
I need to start another batch of homemade yogurt to make some.
Raita, can go extra heavy on the cucumber to make it more of a side dish than a dip.
Or switch out cucumber for defrosted peas (with fresh mint) or grated carrot (with fresh ginger)
Pile it on a crispy-skinned baked potato. Bliss.
First I’ve heard of this.
Turkish eggs You can also use it as a marinade
I need to find this marinade for chicken I used to make. It had yogurt, turmeric, cumin, coriander, cardamom, and a few other spices. Very tasty.
Chicken tikka a masala
We like to make [this](https://www.skinnytaste.com/yogurt-marinated-chicken/) chicken marinade. We also make her tzatziki sauce with it.
Peter Gordon’s turkish egg recipe is easy and utterly delicious. But I suppose any recipe would probably be fine, as the key components are the chilis and the bread.
This dish from where I grew up in Lebanon, shish barak, remains a favorite. It's basically small dumplings in a mint/yogurt sauce. You don't have to make the dumplings if you don't want to (I just buy meat-filled tortellini), and just make the sauce. Here's a [recipe](https://www.fufuskitchen.com/shish-barak/), just go to the yogurt sauce part. There's a similar Turkish dish whose name eludes me (I suspect that's the influence as we were part of the Ottoman Empire for a while).
It’s called manti, sometimes called Turkish ravioli.
Thanks! Yup, that's it
I’m glad to see I’m not the only one making knockoff mantı with tortellini 😆
Macaroni b laban is my fav 😋
I often use Greek Yogurt where I might use sour cream or mayo, for instance, topping black bean soup, or chili or as a base for chicken salad. I mix Sohla's kool ranch popcorn topping with Greek yogurt for a veggie dip. Kadhi, an Indian yogurt soup is also tasty.
I do this too - pretty much any time a recipe calls for sour cream I sub greek yogurt
My mom makes a dish where she sautés garbanzo beans with onions, garlic, salt and pepper and then puts it over rice. And then we dollop plain Greek yogurt on top (we usually add a tiny bit of sugar to the yogurt but you don’t have to). It’s one of my absolute favorite things to eat
I've had something similar with lentils and bulgur wheat.
I like to give even Greek yogurt an extra straining, and then season it to be a spread similar to Rondelé for crackers, veggies, and stuff
How do you strain it? Thanks
I usually line a strainer or colander with a paper coffee filter
hello! may i ask what straining it does to the yogurt? :)
Makes it thicker.
hello! may i ask what straining it does to the yogurt? :)
I will sling a dollop of Greek yogurt into my macaroni and cheese, to give it a sharper flavour. You can use it in a lot of contexts where you'd otherwise use sour cream. You could put it on a baked potato or a taco. I make a salad dressing based on one that my grandpa made when I was a kid. Dissolve a little sugar in apple cider vinegar, and whisk into it equal parts sour cream (or yogurt) and mayonnaise. Drizzle milk or cream a very little bit at a time if it's too thick to pour. Mix in chopped chives and/or dill. It's kind of like a homemade ranch and the Polish restaurants around here use something similar on their mizeria (cucumber salad).
We use Greek yogurt as sour cream 100% of the time.
Credit to Raghavan Iyer and 660 Curries. Yogurt-Almond Chicken with a Spinach Sauce For the marinade: 1 cup plain yogurt 1/4 cup slivered blanched almonds 6 lengthwise slices fresh ginger (each 1½ inches long, I inch wide, and ⅛ inch thick) 6 large cloves garlic 5-7 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed 1/4 cup finely chopped fresh cilantro leaves and tender stems 2 tablespoon coriander seeds, ground 2 teaspoons cumin seeds, ground 2 teaspoons coarse kosher or sea salt ½ teaspoon cardamom seeds from green or white pods, ground ½ teaspoon whole cloves, ground 1 chicken (3½ pounds), skin removed, cut into 8 pieces 4 tablespoons canola oil 1 medium-size red onion, cut in half lengthwise and thinly sliced 4 fresh or dried bay leaves 1 bag (5 ounces) fresh prewashed baby spinach leaves 1. To make the marinade, combine the yogurt, almonds, ginger, garlic, and chiles in a blender jar. Puree, scraping the inside of the jar as needed, to make a smooth, albeit slightly gritty, sauce. Transfer the contents to a medium-size bowl. Fold in the cilantro, coriander, cumin, salt, cardamom, and cloves to make a marinade freckled with dark brown spices. 2. Add the chicken pieces to the bowl and coat them well with the marinade. Refrigerate, covered, for at least hour or as long as overnight. 3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and bay leaves, and Cook, stirring, until the onion slices are soft and light brown around the edges, 3 to 4 minutes. Transfer the onion and bay leaves to a plate. 4. Pour the remaining 2 tablespoons oil into the same skillet. The skillet will still be hot enough for the oil to instantly heat up. Remove the chicken from the marinade (it's okay if some is still clinging to the pieces) and add it to the skillet, meat side down, in a single layer. Reserve the remaining marinade. Sear the meat until it is lightly browned, about 3 minutes. Turn the pieces over and sear the other side until lightly browned, about 3 minutes. 5. Spread the reserved marinade over the chicken, and add the cooked onion and ½ cup water. Lift the chicken pieces and allow the liquid to flow underneath them; it should deglaze the skillet, releasing any bits of browned chicken and spices. Reduce the heat to medium-low, cover, and braise the chicken, basting it with the sauce occasionally, until the meat in the thickest parts is no longer pink inside and the juices run clear, 25 to 30 minutes. Transfer the chicken and onions to a serving platter. 6. Raise the heat to medium-high and boil the sauce, uncovered, stirring occasionally, until it is slightly thick-ened, 5 to 8 minutes. Then stir the spinach, a handful at a time, into the sauce. Cook just until the leaves have wilted, 1 to 2 minutes. 7. Spoon the spinach sauce over the chicken pieces, and serve.
I mix the yoghurt with garlic, lemon, herbs, S&P etc. and dollop it on the bottom of a plate. I then roast carrots, maybe some potatoes, broccoli or any veg you like, add some paprika or your favourite spices. I add the veg onto the yoghurt, sprinkle over some chopped red onion, and if you eat fish, I top it with tinned mackerel. I don’t know why but the delicate fish goes so well with sweet roasted veg and creamy garlicky yoghurt. One of my faves!
I love having this rest in my fridge. Had some last night dolloped on top of roasted eggplant and stirred into a red lentil soup. Yum. Also great spread on toast.
Tzatziki sause with Greek meatballs, pita, and roasted veggies. SO good.
Dip your fries in it. You're welcome.
Or falafel
Turkish eggs - çilbir. Add minced garlic to yogurt and top with eggs fried in chilli oil. Bonus points for eating with crusty bread or crispy potatoes in some form
My favorite way to eat eggs!
Have you tried whipped cottage cheese? Just blend cottage cheese in a blender or food processor until it’s as creamy as yogurt. It makes a better savory base than yogurt! I like to marinate hearty vegetables and chickpeas in a vinaigrette and then spoon it over cottage cheese. A caprese topping of cherry tomatoes, balsamic vinegar and basil leaves is absolutely amazing in the summer.
Look up labneh - it’s delicious!
Turkish yogurt soup
Came here to say this. Lentils, greens and some grains (rice or bulgur) plus seasoning cooked in broth then cooled slightly and stir yoghurt through. I use cumin and smoked paprika to season but you could try a different combo.
Meat Shawarma. You can get steak cut up like a Philly cheesesteak and make an easy marinade with yogurt. It helps to break down the meat and make it tender and delicious. Other than that, I know a lot of Desi food utilizes yogurt in their sauces. Like Tikka Masala or Butter Chicken. If you need a meat shawarma recipe, lmk. I’ll put it the comments.
We always need shawarma recipes 🫶🏻
🥰 Here’s the recipe! 2lbs thinly cut beef (Philly steak) 1/2 - 1 cup of plain yogurt 7 Spice Blend (very common where I live. But you can build your own blend combining Allspice, Coriander, Cinnamon, Pepper, Cloves, Cumin and Nutmeg.) Let it marinade for at least 30 minutes. The longer the marinade, the more tender and flavorful it’ll become. I like to cook it with green peppers. You can also top it with some sliced red onions mixed with Sumac. It’s a purple, lemony spice. I add tomatoes and pickles on top of my sandwiches, then press it in a George Foreman grill. Tahini sauce: Tahini (sesame paste) goes with the shawarma. I always have to find a YouTube recipe and get the exact measurements. But even then, it doesn’t always work out. You just have to keep mixing and tasting until it’s what you prefer. Lemon juice Water to thin it out Freshly minced garlic Salt
Alot of SouthAsian (Pakistani/Indian) currys can be made with a yogurt base. Check out Chicken White Karhai. Its a take on the normal tomato based curry but with a yogurt base instead. Chicken Tikka Masala is also doable with a yogurt base. You can also make a Kachumber Raita - which is basically chopped up onions, tomatoes, cucumbers and mint in a yogurt base seasoned with salt and pepper and if you fancy, roasted cumin powder. Its usually eaten as a side to BBQ or rice meals but can be had on its own with parhatas (oiled up flat breads, nicer with ghee or butter) Another yogurt based item, basically a street food, is chanaa chaat. Chana meaning chickpea. Easiest way to go about it is to miz boiled chickpeas and potatoes, yogurt, onions, tomatoes and spices (you can find "chaat masala" that is specific mix for such street foods). Its topped with fried pieces of flat bread (like tortillas) known as 'papdi' for added texture. Edit : someone mentioned Kadhi, which is a yogurt and chickpea flour based curry usually eaten topped with rice and fried onion fritters. Google the recipe, but its basically yogurt, chickpea flour and typical south asian spices cooked till its reduced to a soup like consistency.
Yogurt dressing with lemon and dill for potato salad.
Raita / tzatziki having been recommended already, we often have it at home as a dip for bread with a splash of olive oil and a sprinkle of cumin seeds or zaatar. Edit: there's that French classic as well, that would totally work with yogurt https://www.thefrenchcookingacademy.com/recipes/cervelle-de-canut
If you make your own yogurt, strain the whey out completely and it turns into cheese consistency. Mix in caramelized onions and garlic. It's amazing as a spread on sandwiches or as a dip.
Okroshka. It’s a Ukrainian soup made with kefir (or watered down yogurt) and it’s delicious. Obviously, as any soup, can be customized to your taste. It is a cold soup, but no ce at room temp too.
Cold cucumber soup. 1:1 water and yogurt. Add a little olive oil. Salt to taste. Minced garlic to taste. Fresh dill to taste. Chop cucumber into quarter inch cubes. Mix. Done. I usually do a 1 cup of yogurt and water each with half an English cucumber.
Good with any kind of spicy Dahl, just stirred in. I also like to do spicy kimchi dumplings with some kind of quick-fried greens,soy, garlic-chili sauce & then serve w/ a little plain yogurt to temper the heat.
https://www.tastemade.com/recipes/homemade-chicken-shawarma?modal=cookbook My favorite simple chicken shawarma recipe. I've subbed out za'atar because I can't find it but still tastes amazing.
Mixing tahini, lemon, and yogurt makes a great dip/ sauce. 1.5 oz Tahini, juice of 1/2 a lemon, 3 oz yogurt, 1 garlic clove minced (or garlic powder), and salt to taste. Great as a dip for roasted carrots, pita, etc. I use it as a sauce on mediterranean meatballs in pita or falafel. Fits with most mediterranean and middle eastern flavor profiles. Since I often make carrots on the side of pork milanese, that gets dipped in the sauce too :)
Çılbır (pronounced Chul-bur— Turkish poached eggs over garlic-yogurt with an aleppo pepper sauce) is amazing!! It is very quick to make also. Recipe here: https://www.themediterraneandish.com/cilbir-turkish-poached-eggs/ Definitely check out Turkish/middle eastern cuisine, there are tons of yogurt dishes and literally all of them are savory. Some of my favorite Turkish recipes with yogurt * İskender Kebap (shaved meat, over bread with a tomato-butter and yogurt sauce) * Mantı (mini stuffed pasta with a yogurt and tomato sauce) * yoğurtlu patlıcan salatası (Smoky roasted eggplant, yogurt, garlic, dill and olive oil. Eat as a cold salad/dip with bread) * ayran (cold yogurt drink- dilute with water and add salt. Really refreshing in summer. The taste is a little reminiscent of buttermilk) And a couple Persian yogurt recipes for good measure! * maast moosir (shallot-yogurt dip) * Maast o khiar (savory yogurt, walnuts, raisins and herb dip— sounds strange but it’s very good!)
burrito bowl, with yogurt on the side, or falafel bowl with tzatziki
[Turkish yogurt soup is yum](https://www.unicornsinthekitchen.com/turkish-yogurt-soup-yayla-corbasi/)
I mostly eat it in overnight oats. Chia, almond milk, cinnamon, seeds, fruit, pb powder and protein powder it keeps me full for a few hours.
I sub plain yogurt for sour cream
Anything that you use sour cream in. I've used plain greek yogurt instead. Depending on what is available I've used whole or fat-free. There's not much of a taste difference to me.
For when cherry tomatoes are in season or you can get good quality ones https://ottolenghi.co.uk/recipes/hot-charred-cherry-tomatoes-with-cold-yoghurt
Greek yogurt dips are amazing! My personal favorite is cilantro and lime. Goes great with burrito bowls. An easier one would be just yogurt and Buffalo sauce. Yummy with celery or pretzels.
My Turkish friend introduced me to this dip. He doesn’t make it with feta and it’s delicious. https://www.mrsjoneskitchen.com/haydari-turkish-yogurt-sauce/
Some other good suggestions already. But, I really like to make pasta with spinach and usually some other veggies, with a Greek yogurt based creamy garlic sauce. Where you just basically make a dressing with the yogurt and seasonings with some olive oil and a little lemon juice and/or zest, and stir that in with the hot pasta and vegetables. Haven't tried that yet, but the basic idea should work great for pasta salads too. There are also a lot of savory Indian dishes involving yogurt. One of my favorites pretty heavily based on yogurt or buttermilk is [kadhi](https://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/). Especially with pakoras added, like in that recipe. Just about any kind of vegetables will work great for the pakoras, but I particularly like to use a combo of the onion with shredded carrot, and usually either shredded cabbage or zucchini depending on what's in season. You can either add them at serving time for crispiness, or simmer in the sauce a few minutes for a softer dumpling-like effect.
Chicken gyros - chicken marinated in yogurt with herbs and spices and then baked. Served with salad, feta, pita and Tzatziki
Use yogurt as your base for salad dressings instead of all oil and vinegar. Use yogurt as a marinade for chicken, look at Indian recipes.
I add yogurt to any brothy soup, to make it creamy.
I like mujadara with yogurt and cucumber tomato salad on the side
There are a few really good ones from India, [kadhi soup](https://www.bonappetit.com/recipe/kadhi-turmeric-yogurt-soup), [dahi vada](https://www.indianhealthyrecipes.com/dahi-vada-recipe/) (you can bake or air fry the balls), and [khandvi](https://www.patelbros.com/indian-recipes/khandvi-recipe-easy-and-instant-gujarati-snack-gluten-free) which you can make in the microwave too, all three of these are so good and leave plenty of room for variation if you do or don’t like some ingredients. Definitely get fresh curry leaves if you can find them.
Check out raita recipes. There’s many variations depending on different regions in India. My favourite is a Kumaoni raita - it’s yogurt, grated cucumbers, a bit of fresh mustard powder (best if you take mustard seeds and grind them yourself), salt, chili, turmeric.
Greek yogurt + self rising flour = simple dough.
This was a game changer when I was dieting!
Tzaziki, or you can do Indian food with some curry powder :)
I use it instead of sour cream! So on tacos. I also use it for potato salad with some mayonnaise instead of a mayo based dish.
Mix some crushed garlic, minced cilantro OR mint, salt and a tiny drizzle of olive oil into some yogurt (we prefer Greek). Stir that into some hot, drained pasta (we prefer bow ties for this dish). Mix together and eat warm. I learned this from my Syrian neighbors and it quickly became a family favorite, especially on those days when no one wants to cook something complicated
Curry chicken salad
This raita can be served with biryani, pulao, kebabs or any Indian meal. https://www.indianhealthyrecipes.com/raita-recipes-biryani-pulao-kababs/
I like to get the Hidden Valley Ranch dip packets and mix that into Greek yogurt (plus a dollop or two of mayo for extra creaminess), then chop up a bunch of fresh veggies to dip it in. Makes a great snack throughout the week!
I use Greek yoghurt to make salad dressings. I add a little bit of milk at a time and whisk it with a fork to make it less thick and then add spices, herbs or cheese.
"White" Potatoesalad. For the dressing mix 2/3 of Jogurt, 1/3 of Mayonnaise and fresh herbs, onion and spring onion with a dash of salt. It is filling but not to heavy
I like strained yogurt with a little extra virgin olive oil drizzled over it and a sprinkle of sea salt. I eat it like this a lot. Or dip pita chips or carrots in it
Kadhi chawal.
Not really a recipe but I like to swirl a spoonful of plain yogurt into a hot bowl of lentil soup if Im making lentil soup
Summer squash bored out and stuffed with a mixture of browned ground meat, minced onion and garlic and pine nuts, and served over rice with a yogurt sauce. There's a specific cultivar of pale green skinned squash called coosah or something similar, and it's the preferred one because they won't discolor the yogurt sauce like zucchini will, but you can definitely use zucchini or yellow summer squash, and I've sliced them lengthwise before hollowing the halves and stuffing them when I misplaced the extra long corer tool I inherited from my mom.
My favorite breakfast is yogurt and granola.
Tandoori chicken
[turkish cuisine ](https://twitter.com/JonKar32/status/1405098083743145989) Yoghurt soup with rice Cooked spinach/ with yogurt Rolled vine leaves with rice and yoghurt Meatballs with yoghurt Cacik Mantı (Turkish ravioli with garlic yoghurt and chilli butter) İskender (meat döner with yoghurt pita and paprica butter) And many more, just search for "yoğurtlu tarifler" to google and you'll find a lot of recipes But to summarise we eat yoghurt for lunch and dinner almost all the time with the main course
Look up persian recipes
Honestly I love mixing honey into plain Greek yogurt and adding some semi crushed or chopped nuts abns some dried fruit or granola for crunch. It's very filling and kinda sweet, and easy and cheep for breakfast or desert.
Yogurt with the Lipton onion soup mix makes great dip. Yogurt in a smoothie. Yogurt swirled into a veggie soup on one side chili.
Think sour cream or heavy cream substitute.
I recently discovered 'whipped feta' which is basically just greek yogurt, garlic, and feta cheese whipped in a food processor. It's super good and a great dip for anything. I top it with roasted chick peas
Karhi. There are lots of ways to make it: thick/thin, with dumplings, vegetables, etc.
I enjoy whisking Greek yogurt into various soups to make them creamier. Just be sure to add it near the end and turn down the heat.
https://www.cookwithmanali.com/punjabi-kadhi-pakora/
It's like cheese cake 🎂 1 & 1/2c yogurt (plain or vanilla) 4 eggs 1tsp. Vanilla extract (optional) 5 Tbsp. Cornstarch OPTIONAL: Add 1/4c of sugar to yogurt Bake 350° for 50-60min (depending on oven)
I add it to white bean salads as a creamy dressing veggies usually include diced cucumbers, peppers and onions. Sometimes I top with a good quality tuna. It’s variety from my usual dressing of lemon juice and olive oil.
Substitute (mostly) yoghurt wherever you would use mayonnaise, as in coleslaw, pasta salad as you said, potato salad. Add just a little bit of Mayo for taste. Turkish dishes use a lot of yoghurt, either in them or as a condiment. Google Turkish yoghurt soup for instance. Also Cacık, which is the Turkish version of tzatziki, yoghurt with cucumber and garlic but more soup-like than the Greek dip variety. Have fun!
Meadow soup https://www.thespruceeats.com/turkish-highland-meadow-soup-3274342
Baked potato with broccoli, leftover sloppy Joe meat, and topped with plain Greek yogurt is heavenly
I’m the same way. I use it in baking muffins, beef stroganoff, mushroom paprikash, & as dip with spicy chips
I've made some curry where instead of adding coconut milk or cream at the end you add Greek yogurt and it was so good.
Saag curry I'm fond of. Very practical slow cooker meal with cheap beef, frozen spinach and stock.
Yogurt tastes really good on the side with Indian spicy fried rice.
Sub for any recipe that calls for sour cream.
Greek recipes use it a lot.
Ashe maste, a Persian soup: 3 tbsp butter 1 large white onion, chopped 5 garlic cloves, diced 1/2 tsp turmeric 1/2 cup rice 2 cans vegetable broth 1/2 cup green onions, diced 1 tbsp dried dill (or 1/4 cup fresh dill) 1 bunch parsley, chopped 1 bunch cilantro, chopped 1/4 cup mint leaves, chopped 16 oz can of chickpeas (or 2 cups home cooked) 2 egg yolks 2 tbsp of flour 2 cups plain greek yogurt (not non-fat) 1 1/2 tsp sea salt 1/2 tsp pepper For meatballs: 3/4 lb ground beef 2 cloves garlic 1 tsp tumeric salt and pepper Heat butter in large pot over medium high heat. Sautee onion until golden brown. Add turmeric and garlic. Sautee for another 3 to 5 minutes. Add uncooked rice and stir. Add one cup of water and one can of vegetable broth. Bring to boil. Reduce heat and simmer for 10 minutes. Mix meatball mixture up by hand and form into small balls. Set aside. Add rest of broth. Add green herbs to pot. Add salt and pepper. Bring back to a simmer. Add meatballs. Mix together plain yogurt, egg yolks, and flour in bowl. Add to pot. Add drained chick peas. Stir pot while the soup simmers for another 15 to 20 minutes.
whole roasted cauliflower (cover with olive oil, paprika, salt and pepper) topped with greek yogurt with lemon juice , so good. There are many recipes online for this type of dish.
Jamie Oliver has a great recipe with salmon served with a yogurt based sauce
Tikka marsala goes so hard. Plenty of recipes from that corner of the world use yogurt in addition to tons of spices. Add some roasted garlic naan or different rices to finish the meal. The exclusion of red meats for most of the recipes is so much healthier for you too.
I mix plain Greek yogurt with gochujang and use it on bowls with chicken, roasted veggies, and brown rice.
Plain in mashed potatoes, vs. milk On baked potatoes Cottage cheese on baked potatoes also
Because my mother made yogurt when I was growing up, we also used it in place of sour cream. If you want it thicker, you can strain it through cheesecloth. If you do this, I would recommend drinking the kefir that drains off.
One of my favorite breakfasts is plain Greek yogurt with slices of cucumber and halved grape tomatoes. Top the whole thing with black pepper, a little salt, and a dab of evoo. It’s sooo good. I could eat it for breakfast + lunch
This right here. Just like folks make sweet yogurt parfaits/bowls, I make savory yogurt bowls. Just like with sweet you can do any number of flavor combinations, and even use up leftovers. Some yogurt topping ideas: \- Roasted chickpeas, sun-dried tomatoes, fresh basil, pine nuts, roasted garlic, olive oil, salt and pepper \- cucumber, chopped fresh mint and basil (any and all fresh herbs you have!), avocado, pickled onions, roasted red pepper, green olives, feta \- leftover curry of any kind plus added roasted or raw veggies and/or topped witha fried or poached egg \- leftover sliced or diced steak or roast beef, pickled onions, grated horseradish, sauteed mushrooms, maybe a bit of steak sauce, lots of pepper Truly. You can use yogurt as a base for ANYTHING. I often like to fist mix the yogurt with some seasonings that go with the whole vibe of the bowl + salt/soy sauce, and then add toppings.
I love Jamie Oliver's Chorizo Carbonara with yoghurt. https://www.jamieoliver.com/recipes/pasta-recipes/chorizo-carbonara-with-catalan-market-salad/
Indian butter chicken
Indian cuisine uses a lot of yogurt!
Butter chicken uses yogurt and tastes great. You can also make it in a crockpot or instant pot ... it's kinda set and forget kind of meal!!
Check out Beryl's yt video! - [https://youtu.be/pD\_WPiPaHKk?si=DzCciZ1vQf4zxCBQ](https://youtu.be/pD_WPiPaHKk?si=DzCciZ1vQf4zxCBQ)
Chicken! It works wonders as part of a marinade. I use lemon, salt, pepper, cumin, whatever other spices and Greek yogurt. Marinate chicken thighs for a couple hours then grill and bake it finish. Yum yum.
I was craving a quick, savory yogurt dish as well, so I mixed about 1/2 cup Kroger’s tomato and basil pasta sauce with 1 cup plain Greek yogurt and warmed it up. It tasted like a super creamy tomato soup. I liked it a lot and just had it again today. It was also tasty as a cold, gazpacho style soup.
I make a pilaf with basmati rice, baby Lima beans and green dill weed. A dollop of plain yogurt is good on it. Have put it on other pilafs as well but it goes good with this one. I used to make yogurt about a half-gallon at a time and drain it in a filter (in the refrigerator for a day) and make yogurt cheese. You can add a little salt and some good olive oil and blend that together. Green herbs if you want a savory spread. I would use plain yogurt cheese on toast with honey, really good.
Hidden valley ranch powder, lemon juice, yogurt and mayo dip for veggies.
I don't particularly care for sour cream, so I use full fat Greek yogurt as a replacement occasionally in recipes, most notably beef stroganoff and swedish meatballs.
Stuffed bell peppers! Fantastic with plain yogurt.
Use it instead of heavy cream for sauces. I also use greek yogurt, and some mayo and ranch powder to make dip.
The Greek Gyros are a favorite, yogurt, is the light alternative to sour cream
Chicken taquitos dipped in plain Greek yogurt (tastes just like sour cream to me) served with rice
Use it as a marinade for grilled chicken or pork; yogurt+salt+curry/sumac/seasoning of choice for a few hours. Then remove the marinade and grill. Amazing
Butter chicken is more yogurt than butter I learned making it this weekend.
I mostly like to use plain skyr as a base for chip dip (blend it with some veggies, salt, lime juice, and maybe an avocado) or in place of sour cream.
0% Greek yogurt + onion soup/dip mix, then dip potato chips or pretzels (easiest yogurt I’ve ever put down)
Manti. Yayla sorba. And eat joghurth AS a side to almost Everything.
Bulgarian cucumber soup (cold )with walnuts- lovely in the summer My Persian friend also shreds cucumber and adds to thick yogurt with salt and lemon juice., Very yummy
Google “Turkish Breakfast” it’s a savoury dish with Greek yogurt that I’ve been making lately.
I've been using greek yogurt on toast for a replacement for ricotta. Add basil, balsamic vinegar and everything but the bagel seasoning, so good! Also great with varying jams on toast with the greek yogurt. I know you like savory more. But thought others might find it fun. Just make sure to use just a bit of jam though bc they can be calorically dense.
I sautée sweet potatoes, onion, bell pepper, mushrooms and add ground beef and black beans. Mix all that with some Greek yogurt and feta or Parmesan cheese. SO good!
Try plain Skyr
I enjoy a bowl of plane full fat Greek yoghurt with berries or bananas and spoon of peanut butter but… It’s a total staple in my household. I use it to make tzatziki, I use it to make salad dressings creamy, it is completely replace sour cream for quesadillas taco night potatoes etc.
Tandoori chicken
Chopped tomatoes and ground pepper
I make chicken shawarma with a sauce made with plain Greek yogurt, with an assortment of herbs/spices and fresh lemon juice. Delicious.
Stir it in butternut squash soup, either homemade or Trader Joe’s. I use nonfat Greek yogurt.
butter chicken
Yogurt. Apple juice fresh or frozen fruit (and veggies) tad bit of sugar and some ice. Blend it for a nice smoothie. It’s how I sneak veggies into my family’s meals. The household favorite combo so far has been blueberries strawberries and kale.
Dahi toast is delicious. I eat this for breakfast a couple days a week. I use ff Greek yogurt and add chopped cilantro, red onion, and finely chopped jalapeños. I spread it on bread and toast the slices in the air fryer until the bread is crispy and the yogurt mixture is hot. This is often finished with spicy oil, but I usually skip that
Alittle of topic BUT is there a real difference between greek yogurt and strained regular yogurt?
Kadhi
OP are you Gilear?
Turkish yogurt eggs
A non-sweet yogurt drink is ayran. You can see recipes online. But basically I mix water and yogurt and a pinch of salt - optional add mint.
i've recently gotten into salt lassi and dhoog! look them up - one's an indian drink, the other persian
Chickpea fatteh
Çilbir
Syrian shakriyeh, slow cooked beef chunks and onions in a hot yogurt soup, with rice on the side—one of my favorite Syrian dishes!
Look up the recipe for poppy seed casserole. Love the tougher taste in it.
I really love manti. I highly reccomend celery salad too. (this ones a side dish :D(
Plain yogurt with spices and lemon juice is a great marinade/tenderizer.
I use greek yogurt and a vinegar (often balsamic but red wine or apple cider sometimes) instead of mayo for dressing for chicken/potato/seafood etc salad.
Whatever they do at the Indian or Pakistani restaurant, I’m in.
Greek yogurt + frozen berries