Welcoming all yoghurt fans. We are that passionate about yoghurt that we felt it deserved its own post. This cooling and creamy deliciousness is an integral part of our cooking and in this blog we are going to explain why you should love yoghurt as much as us and give you a few different ways to jazz up your yoghurt.
For us yoghurt is not just for breakfast or a snack, it is for pretty much every meal. The cool contrast to a spicy curry, the silkiness it adds to a sauce or the way it encompasses & elevates pilav (rice) or bulgur make it the perfect accompaniment.
Yoghurt was an accidental discovery. It is considered an ancient food consumed as far back as 10,000BC. Herdsmen would carry the milk in bags over long distances and because of the temperatures, the milk would naturally sour and curdle and so yoghurt was formed! However it was the Turks that took the development of yoghurt one step further and began to produce yoghurt as an important part of Turkish cuisine and recognised it for its medicinal properties, which meant yoghurt became know as 'the milk of eternal life'. The word 'Yoghurt' actually comes from the Turkish root 'Yog' that means 'to condense', this word has now been a loan word to many languages across the world. Although yoghurt has been a staple in the Middle East for a 1000 years, it has now become incredibly popular across Asia, Europe & the Americas.
So that you can enjoy and love yoghurt as much as us, we have picked our 3 favourite recipes that showcase yoghurt as the star! Give them a go and we promise you wont regret it!
All recipes serve 2
Recipe 1: Cacik
This is a common side dish in any Turkish restaurant. Usually served at the beginning of the meal with bread. Simply use your bread to scoop up the yoghurt and enjoy!
Ingredients
- 200g thick strained yoghurt
- 1/2 cucumber, peeled & inner flesh scooped out
- 1/2tsp dried mint
- 1 clove garlic, crushed
- Pinch of salt
- 1tsp extra virgin olive oil
Cooking Instructions
- Place the yoghurt in a bowl, sometimes some moisture separates in strained yoghurt, if this is the case do not drain it out but just give it a good mix.
- Take the prepared cucumber and slice lengthways down the middle so you have two halves and then slice each half lengthways down the middle again so you end up with 4. Then dice the cucumber into small pieces and add to the yoghurt with your crushed garlic and salt & mint.
- Give it a good mix, drizzle the oil over the top and you're ready to go!
Recipe 2: Yoghurt with roasted Aubergine
This is a similar recipe to baba ghanoush, however unlike baba ghanoush this does not have tahini in. This style of yoghurt is typically served as an Ali Nazik kebab (with kofte & and a tomato sauce).
Ingredients
- 200g thick strained yoghurt
- 1 small aubergine
- 1 garlic clove, crushed
- 1/2tsp paprika
- Pinch of salt
- 1 handful of chopped parsley
Cooking Instructions
- Pierce some holes in the aubergine using a skewer. Place on a baking tray and roast whole in the oven for around 30-40mins or until the aubergine feels soft & squashable. Alternatively, if you are having a BBQ then wrap the aubergine in foil and nestle within the coal. This will give it a lovely smoky, charred flavoured.
- Once the aubergine is cook, leave to cool. Once cool enough to handle, peel the skin off the aubergine until it is clean. The aubergine should be melting apart, but place on a chopping board and roughly chop.
- Add the yoghurt, aubergine, garlic, paprika, salt & parsley to a bowl and give it a good mix so that all of the ingredients are evenly distributed.
- This is usually served with a a skewer of kofte or shish on top, with a tomato sauce poured over. However, it is just as amazing as a stand alone side dish!
Recipe 3: Simple Yoghurt spiced up!
This is the most simple and easiest way to jazz up your yoghurt. The spices at a little extra kick of flavour and a great presentation if you are entertaining!
Ingredients
- 200g thick strained yoghurt
- Pinch of paprika
- Pinch of dried oregano
- Pinch of chilli flakes
- 1tsp extra virgin olive oil
Cooking Instructions
- Place the yoghurt on a small flat plat and use the back of a spoon to smooth it out to the edges. Sprinkle the spices and dried herbs on top and drizzle the oil in a circular motion. Serve next to kebab, roasted meat or rice and enjoy!