Turkish Garlic Yoghurt Sauce Food

HAYDARI (TURKISH YOGURT DIP)

Steps:

• Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
• Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

TURKISH POACHED EGGS WITH GARLIC YOGURT

Steps:

• Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates.
• Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the poached eggs with a slotted spoon and blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes.
• Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs.
• Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread.

KEBAB SHOP YOGURT GARLIC SAUCE

Steps:

• Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

MANTI (TURKISH 'RAVIOLI' WITH YOGURT SAUCE)

Steps:

• Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.
• Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as the ravioli are cooking. Stir garlic into the yogurt.
• To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.

TURKEY SOUVLAKI WITH GARLIC-YOGURT SAUCE

Steps:

• Heat large skillet over medium heat and add 1 tablespoon of oil. Break turkey burgers up into small pieces and add pieces to skillet. Add allspice, cumin, and oregano and mix well. Cook 5 minutes to heat through, stirring frequently.
• Meanwhile, in a small bowl, combine yogurt, cucumber and garlic powder. Mix well.
• Place a piece of lettuce in the bottom of the pita pocket. Spoon turkey mixture onto lettuce in pita pockets and top with yogurt mixture.

SHAWARMA-SPICED CHICKEN WITH GARLIC YOGURT SAUCE

Steps:

• Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
• In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
• Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
• In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
• Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.
• Read more at https://www.skinnytaste.com/shawarma-spiced-grilled-chicken-with-garlic-yogurt/#yXiFpdlgXyXECXpM.99.

PASTA WITH TURKISH YOGURT SAUCE

Steps:

• Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
• If using the garlic, push it through a garlic press and stir into the thickened labaneh.
• Refrigerate.
• Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated.
• Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper.