Yogurt Mint Sauce Food

YOGURT MINT SAUCE RECIPE

Steps:

• Whisk all ingredients together. Then, cover and refrigerate at least one hour to blend the flavors.

YOGURT, MINT AND LIME MARINADE

Steps:

• Mix together the ingredients and smear over your chosen meat before leaving it to marinate.;

GREEK LAMB WITH YOGURT MINT SAUCE

Steps:

• Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

YOGURT MINT SAUCE

Steps:

• Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

MINTED YOGURT SAUCE

Steps:

• Combine yogurt, crème fraîche, mint, chives, garlic and lemon zest in a medium-size nonreactive bowl, then whisk to a smooth consistency.
• Season to taste, transfer to small bowls and serve with lamb ribs.

DOLMADES WITH YOGURT-MINT SAUCE

Steps:

• For grape leaves:
• Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.)
• Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
• For sauce:
• Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper.
• Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.

LAMB CHOPS WITH YOGURT-MINT SAUCE

Steps:

• Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
• Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
• Serve topped with yogurt-mint sauce.

INDIAN MINT SAUCE

Steps:

• Put all the ingredients into a food blender
• Whiz up until well combined
• Transfer to a dish and chill in the fridge
• Enjoy with any indian snack, starter or curry

YOGHURT AND MINT SAUCE

Steps:

• Mix the ingredients in a bowl and leave in the fridge for at least 30 minutes before serving.

DOLMADES WITH YOGURT-MINT SAUCE

Steps:

• FOR GRAPE LEAVES:
• Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add onion and garlic. Saute until very tender, about 10 minutes.
• Add rice and cumin and stir 1 minute. Add 2 cups broth and currants.
• Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
• Transfer to bowl.
• Mix in nuts, parsley and mint. Season with salt and pepper.
• Cool completely.
• (Can be made I day ahead. Cover; chill.)
• Place grape leaves in bowl.
• Cover with cold water and let stand 30 minutes.
• Drain.
• (Cut off stems.
• Arrange 1 leaf veined side up on work surface. Place 1 rounded Tbsp of rice filling on stem end, leaving 1/2-inch border.
• Fold 2 short sides over rice, then roll up starting at stem end.
• Repeat with remaining leaves and filling.
• Place seam in side down in 2 heavy 12-inch skillets.
• Divide remaining 3 Tbsp oil and 2 cups broth between skillets.
• Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes.
• Uncover and let rolls cool.
• Transfer to platter.
• Cover and chill.
• (Can be made 1 day ahead.) FOR SAUCE: Combine yogurt, mint, and garlic in small bowl.
• Season to taste with salt and pepper.
• Place grape leaf rolls on platter and garnish with lemon.
• Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.