Tag Archives: Mediterranean

Garlic Yogurt Sauce

When I make anything grilled with a Mediterranean or Middle Eastern flare I like to make this sauce with it.   It’s the perfect mix of savory, sweet, cooling and warming.  It goes great with any kind of Kebab, just splash it on to a pita with some arugula, tomato, and thin sliced red onion and you are ready to go.

Garlic Yogurt Sauce

The Ingredients:
*3 Clovers Garlic, chopped
*1/2 tsp Kosher Salt
*1 cup Plain Greek Yogurt
*1/2 a lemon, juiced
*Fresh Cracked Pepper

The Instructions:
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.

Yields: 1 Cup

Prep time: 5 minutes

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Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)

Tzatziki (Yogurt and cucumber sauce)

So I love me some Mediterranean and Middle Eastern foods.  All those herbs and spices
Pack an awesome punch of flavor without adding a ton of salt.  Incidentally I’m trying to take in 500-1500mg of sodium daily, if I can.

I will use this on grilled meats of all types,  beef, lamb, chicken,  or fish,  it is delicious.

The Ingredients:
*2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
*1 medium cucumber, peeled, halved, and seeded
*2 teaspoons kosher salt, plus a pinch
*1/2 clove garlic
*1 tablespoon extra-virgin olive oil
*1 teaspoon lemon juice
*1/2 teaspoon dried dill

The Instructions:
If you’re using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.

Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and dill into the yogurt. Refrigerate for at least 1 hour before serving.

Yield: 1 1/4 cups

Prep Time: 5 minutes