…and even if you are fussy about your stench, set aside your stink-paranoia to try this delicious and incredibly simple dish! I first tried this dish in Armenia’s capital city of Yerevan, in a cozy Syrian restaurant. The great thing about this recipe is that it’s really tough to mess up, and is equally tough to make a mess while making it!
This vegan version uses lemon juice to add that tangy punch missing from most dairy-free yoghurts.
Yoghurt with Garlic
- Directions/Method
- Heat the oil to a medium heat in a saucepan. Chop your garlic up relatively fine, or use a press, and add your garlic to the heated oil. Fry for a minute or two until the flavour of the garlic has had a chance to escape into the oil. Don’t let the garlic burn (if it does, I suggest tossing it out and starting over)!
- Whisk the garlic and frying oil in with the yoghurt, add lemon juice to taste, and that’s it! The longer the mixture sits, the more the flavour will intensify, but it’s just as amazing a treat to your taste buds if eaten straight away. Usually I enjoy this with some fresh pitta bread, lavash (a flat bread), or Syrian onion bread.
- Alternatively, if you have more time to spare, pound the garlic and lemon juice with a pestle and mortar into a paste, mix with the yoghurt and salt, leaving for at least a few hours for the garlic to infuse. You can omit the oil if you choose this method.
[…] of bulghur wheat (cooked in a simple tomato based sauce with a pinch of cumin). The sauce is simply yoghurt and garlic, a favourite of both mine and my husband’s (he has a name, you know. It’s Paul). The […]