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Slowly add oil, then yogurt and vanilla extract. Sift in flour with baking soda and salt. Whip egg whites to soft peak and fold into batter. Pour into greased and floured 9x13 baking dish or loaf pan.
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]
Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement ( cutlery ), and eating steaks and other foods that require cutting followed.
In Bulgaria, where yogurt is considered to be an integral part of the national cuisine, strained yogurt is called "Cedeno kiselo mljako" (Bulgarian: цедено кисело мляко), and is used in a variety of salads and dressings. A variety of strained yogurt called "basa" is a traditional variety of cheese from the region of Lika in ...
If four to five small, single-serving yogurts are on your weekly shopping list, this 32-ounce yogurt maker is a perfect tool to get you through the week with fresh dairy or dairy-free yogurt, just ...
Jameed—a hard dry laban made from ewe or goat's milk, kept in a fine woven cheesecloth to make a thick yogurt; typically served with Mansaf; Kashk—made from drained yogurt or drained sour milk by shaping it and letting it dry; Labeneh—tangy, smooth, creamy yogurt cheese; served with a drizzle of olive oil and sometimes zaatar; Labneh ...
drained yogurt Kibbeh (كبة) in the Middle East, dishes made of bulghur, chopped meat, and spices Labneh (لبنة) strained yogurt which tastes similar to cream or sour cream only more tart Lahme bil'ajeen (لحم بعجين) a thin piece of dough topped with minced meat and vegetables. Makdous (مكدوس) Stuffed and pickled eggplants
Khoyagusht (Хоягушт) — Meat pie from the cuisine of Mountain Jews, Made of eggs, turmeric, slow cooked meat (usually sheep or goat) and its broth. Kofta (Küftə / Քուֆթա / გუფთა) — Spiced meatballs, made in Transcaucasia. Kuchmachi (კუჭმაჭი) — Fried chicken livers with pomegranate seeds.