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Tzatziki – cold yogurt and herb sauce from Greece and Turkey; Dovga – Azerbaijani yogurt soup; Tarator – Bulgarian cold yogurt soup with cucumbers and garlic; Toyga soup – Turkish yogurt soup; Shakriya – Levantine stew with lamb or beef. [2] Yayla çorbası – Turkish yogurt soup; Okroshka – Russian soup sometimes based on kefir
A variation made with purslane (glistrida in Greek) may be called glistrida me yiaourti, meaning 'purslane and yogurt salad', rather than tzatziki. One simple recipe calls for purslane, olive oil, red wine vinegar and dill. [17] Another is made with purslane, mint, cilantro, parsley and ground coriander, along with the standard yogurt-cucumber ...
Feta Sauce. Go Greek and finish your lamb burgers with a fresh feta cheese spread. It's made with a few Mediterranean staples like yogurt, cucumber, feta, and mint. Get the Lamb Burger recipe.
Silky avgolemono soup is a Greek classic — and a sensational way to start your meal. Made with lemon juice, egg yolks, and hearty chunks of shredded chicken and rice, this soup is satisfying any ...
Here, he casts his net on fish cakes, packing them with plenty of herbs, polenta, cod, and potatoes, and serving them with a tomato sauce spiked with chiles, garlic, and even more herbs. Get the ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Cut the cucumber in half lengthwise, and then cut each piece in half widthwise. Use a small spoon to scrape out the seeds. Using a box grater or a large flat grater, grate the cucumber into a bowl. Tip the bowl over the sink, holding the cucumber in with your hand or with a plate, and drain out the excess cucumber water.
Preheat the oven to 400°F (200°C). Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat.