luisa_calif
Well-known member
Yep! Yogurt cheese is used throughout the Middle East...but you knew that...
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and if you are grilling, Dawn's Bubba's Tzatziki sauce is really nice to have on hand.
- Thread starter marilynfl
- Start date
smoothies are a staple here. also something called "lassi" not sure about spelling or exact recipe.
It is served as a drink in mid-eastern countries. But last year I was out of whipping cream for crisps, etc. mixed up some plain yogurt with a bit of brown sugar, that is the prefered dessert topping now.
Also several times I have ran out of fruit yogurt, but I buy the plain by the case of quarts.
A while before breakfast I toss frozen berries and/or peaches with plain yogurt and a bit of honey. Now, they prefer that to flavored yogurt.
And, Tazatziki is a staple!!
Bet you'll be buying quarts soon,
Nan
It is served as a drink in mid-eastern countries. But last year I was out of whipping cream for crisps, etc. mixed up some plain yogurt with a bit of brown sugar, that is the prefered dessert topping now.
Also several times I have ran out of fruit yogurt, but I buy the plain by the case of quarts.
A while before breakfast I toss frozen berries and/or peaches with plain yogurt and a bit of honey. Now, they prefer that to flavored yogurt.
And, Tazatziki is a staple!!
Bet you'll be buying quarts soon,
Nan
Nan (Indian Bread)
Nan (Indian Bread)
Amount Measure Ingredient -- Preparation Method
2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon sugar
3 tablespoons oil
1 package yeast
3/4 cup yogurt -- at room temperature
1/4 cup warm water
Combine all dry ingredients. Add liquid ingredients combined. Cover and let stand 1 hour.
Line cookie sheets with parchment paper.
Punch dough down. Rub a little oil on hands. Break off large walnut size pieces and flatten with hand onto cookie sheet to less than 1/2 inch thickness. Brush tops with melted butter. Let rise approximately 45 minutes.
Bake at 425 degrees for 10 to 12 minutes until tops are brown.
Nan (Indian Bread)
Amount Measure Ingredient -- Preparation Method
2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon sugar
3 tablespoons oil
1 package yeast
3/4 cup yogurt -- at room temperature
1/4 cup warm water
Combine all dry ingredients. Add liquid ingredients combined. Cover and let stand 1 hour.
Line cookie sheets with parchment paper.
Punch dough down. Rub a little oil on hands. Break off large walnut size pieces and flatten with hand onto cookie sheet to less than 1/2 inch thickness. Brush tops with melted butter. Let rise approximately 45 minutes.
Bake at 425 degrees for 10 to 12 minutes until tops are brown.
amanda_pennsylvania
Well-known member
I'm thinking a whole meal of yogurt-based recipes is the way to go.
Thanks so much, you all. Plus, it's going to be in the 70s here this week--perfect for lots of cooking and baking!
Thanks so much, you all. Plus, it's going to be in the 70s here this week--perfect for lots of cooking and baking!