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Recipes with thick plain yoghurt

5 recipes that use thick plain yoghurt, with photos, step-by-step instructions and cook times. The quickest, Grüne Soße, takes 45 minutes. It is most often cooked with onion, butter and garlic.

Run out of thick plain yoghurt? Greek yoghurt loosened with a little milk.

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Grüne Soße

Grüne Soße, or Grie Soß in Frankfurt dialect, arrives in spring when market stalls in Hesse sell paper bundles of exactly seven herbs: borage, chervil, cress, parsley, burnet, sorrel and chives. Blended into sour cream and yoghurt, they make a cold, bright, grassy sauce that is eaten with halved boiled eggs and new potatoes, traditionally on Maundy Thursday. It is a whole meal, light but filling. If you can't find the herb bundle, any mix of soft herbs with some sorrel for sourness works. A common mistake is blending the herbs to a smooth purée in a hot blender, which turns them dull and bitter; chop or pulse briefly. Chef's tip: make the sauce an hour ahead and chill it so the herbs flavour the cream fully.

45 minGermanVegetarianGluten free
by KrazyBadal 0 views

Zeytinyağlı taze bakla

In April, when the first tender broad beans arrive in İzmir's markets, Aegean cooks braise them whole, pods and all, with onion, dill and olive oil, and serve them cold under a blanket of garlic yoghurt. The pods turn silky and slightly sweet, nothing like the tough shells of older beans. It is one of the true markers of spring on the coast. Chef's tip: rub the pods with lemon and a little flour before cooking; it keeps them green and stops them blackening as they braise.

65 minTurkishVegetarianGluten free
by KrazyBadal 0 views

Ali nazik

Gaziantep cooks char aubergines over coals until they collapse, mash the flesh with garlicky yoghurt and spoon pan-fried lamb with tomatoes and peppers on top: that is ali nazik, a lunchtime favourite in the city's lokantas. The cool, smoky base and the hot, buttery meat are the whole point, so assemble it just as you serve. A gas flame or a very hot grill gives the same smoky flesh at home. The usual mistake is not draining the aubergine, which makes the yoghurt runny and grey. Chef's tip: stir the yoghurt into the aubergine off the heat with a spoonful of butter; warm, not hot, keeps it from splitting.

55 minTurkishMeatGluten free
by KrazyBadal 0 views

Çökertme kebabı

Çökertme is the kebab Bodrum is proud of: a bed of crisp, matchstick-thin fried potatoes, a layer of garlicky yoghurt, then tender strips of sautéed beef on top, finished with tomato sauce and butter. It is restaurant food in the town but easy to make at home for a Saturday lunch, and the contrast of hot, crunchy, cool and creamy is what makes it. Chef's tip: cut the potatoes very thin and fry them in two batches just before serving; made ahead, they go limp under the yoghurt.

60 minTurkishMeat
by KrazyBadal 0 views

Pideli köfte

Bursa, the city that gave the world İskender, has its own everyday answer for those who don't want doner: pideli köfte, served in workers' lokantas around the Ulu Cami. Small grilled köfte are laid over cubes of soft pide, drenched in a thin tomato sauce, then finished at the table with browned butter poured over so it hisses, with thick yoghurt on the side. It is rich, messy and very satisfying. Chef's tip: warm the pide in the oven before adding the sauce, so it soaks up the juices but keeps some chew.

50 minTurkishMeat
by KrazyBadal 0 views

Goes well with thick plain yoghurt