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Aug 21, 2012 07:24 AM

Savoury dishes using greek-style/natural yoghurt

Hi. I have a kilo of greek-style yoghurt in the fridge and I'd like to know some recipes for savoury dishes using yogurt without lamb. I often just eat it with honey or make a apricot/orange cake but I also want to expand my yoghurt repertoire.

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  1. Chicken tikka masala is a classic, if you like Indian food. (Or were you looking for recipes that use LOTS of yogurt, in which case homemade tzatziki is good . . . you can use it instead of mayonnaise on sandwiches/wraps, or even as a salad dressing).

    1. I was also going to suggest curry! I use yogurt instead of cream when I make Korma. I would also use it to substitute cream in other dishes too, just remember to temper if adding straight to a hot sauce.

      1. Creamy cole slaw. It's crazy but better for you and taste just a good. But better if you let it a few hours or even the next day.

        1. Pasta with yogurt sauce (meat optional)

          Chicken korma

          Poached eggs in yogurt

          Yogurt soup with chicken, chickpeas and mint

          Roasted chicken with yogurt, tahini and pita chips

          Curd rice

          Yogurt polenta

          Beet salad

          Cucumber salad with herbs, rosewater and walnuts

          1. I grow cucumbers just to make this soup. Well, that is not the only reason, but I love it. Tastes like summer to me. I think I got it from Sunset, but have changed it a little over the years. If you don't have Aleppo pepper, get some. Just kidding, you could probably substitute any red pepper flakes, but most would be hotter than Aleppo, so be careful not to use too much. The dill is good, but I often make it without. Since I grow my own persian style cukes, I don't need to peel them, which makes a beautiful pale green soup.

            Turkish Cucumber and Mint Soup
            2 pounds cucumbers, seeded, and chunked, peeled if skin is tough or bitter
            2 small garlic cloves, minced
            1/4 cup lemon juice
            2 tablespoons extra virgin olive oil
            24 ounces plain Greek yogurt
            2 teaspoons Aleppo pepper, more for table
            1 teaspoon Kosher salt
            1/2 cup chopped fresh mint leaves
            1 tablespoon fresh dill, optional
            Whirl cucumbers, garlic, lemon juice, oil, and 1 cup of yogurt in blender until smooth. Pour
            into a medium stainless bowl and whisk in remaining yogurt, Aleppo, salt, and black pepper to
            Nest bowl in ice cube bath, stir often until well-chilled, about 15 minutes.
            Stir in mint and dill (if using) just before serving. Sprinkle bowls with more Aleppo pepper and
            mint leaves.