I don't usually think of yogurt outside of a very few things: plain for breakfast, frozen for dessert (which I don't like), and in some Mediterranean cuisines as a condiment. However, food blog Desert Candy has opened my eyes to using yogurt beyond the usual -- as a sauce, but not cold, cooked.
Labaniyya are dishes that are cooked in warm yogurt sauce and can include kibbe (meatballs), chicken, and even vegetable dumplings. Desert Candy makes it with chicken and onions, and provides a recipe, as well as tips for how to stabilize the yogurt, which is the key to success in cooking with yogurt.
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
4-15-2007 @ 6:39PM
Tim said...
While the topic is on yogurt, does anyone know if the stuff at Pink Berry is 100% yogurt, or does it have milk mixed in? I'm on the east coast, and it's been getting a lot of hype in the papers, so I'd like to try it.
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4-15-2007 @ 6:58PM
Rob O. said...
Don't have the recipe, but there's a local Mexican restaurant that serves an awesome blackened Tilapia with some kind of yogurt suace that has just a hint of cilantro flavor. The combination of the spicy, slightly-crusty, blackened fish and the mild, creamy saucy is great!
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4-15-2007 @ 7:24PM
Barbara said...
Yogurt is absolutely essential to the regional cuisines of northern India. It is used not only uncooked in raita, but also as a marinade to tenderize meats (think tandoori chicken) or as the basis of many curry sauces.
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