Mediterranean Yogurt

Adapted from Mollie Katzen's Vegetable Heaven
Preparation time: 10 minutes
Yield: 3 cups

One of my all-time favorite condiments! I also like to eat it straight.

  • This sauce can be served alone, as an appetizer or a light lunch entrée. It is also amazingly compatible with a number of foods. You can serve it as a dip for raw or steamed vegetables, in pita bread with anything and everything, as a sauce for vegetables or grains, with Chickpea and Sweet Potato Koftas alongside Couscous-Quinoa Tabouli on baked fish... the list is endless.
1 medium clove garlic
1/3 cup parsley
1/3 cup cilantro
1/3 cup fresh dill
1/3 cup fresh basil leaves
1/3 cup fresh mint leaves
2 tablespoons fresh thyme
3 or 4 dried apricots (a soft, tart variety)
1/3 cup golden raisins
1/3 cup toasted walnuts
1 tablespoon fresh lemon juice
2 cups firm yogurt
Salt to taste
Cayenne to taste

A light dusting of cayenne
Small sprigs of parsley
Walnut halves
  1. Place the garlic, all the herbs, the dried fruit, and the walnuts in a food processor, and pluse until it forms a paste.
  2. Transfer to a bowl and stir in the lemon juice and yogurt. Add salt and cayenne to taste.
  3. Cover tightly and refrigerate until use. Just before serving, you can sprinkle a little extra cayenne on top and decorate with small sprigs of parsley and a few walnut halves, for a finished look.
About Mollie Recipes Books Press Kit Contact Us