Garlic Yogurt Sauce Recipes

YOGURT GARLIC SAUCE

Steps:

• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.

GARLIC YOGURT SAUCE

Steps:

• Combine all the ingredient in the blender. Turn on the power and let it blend for 30 seconds
• After that, transfer into the plastic squeezes bottle
• Let it chill for 1 day in the fridge before use.

YOGURT GARLIC SAUCE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
• Serve immediately or keep refrigerated for up to five days until use.

KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)

Steps:

• To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
• In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
• To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
• To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
• Preheat the oil to 360 degrees F.
• In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
• In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.

GARLIC YOGURT SAUCE

Steps:

• Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.

KEBAB SHOP YOGURT GARLIC SAUCE

Steps:

• Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

CILANTRO GARLIC YOGURT SAUCE

Steps:

• Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.