Middle Eastern Yogurt Sauce

Middle Eastern Yogurt Sauce

Middle Eastern Yogurt Sauce

Makes 2 cups

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Active time: 10 minutes

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Start to finish: 40 minutes

VARIATIONS

Add ¹/₄ cup very finely chopped tomato.

Substitute fresh chopped oregano for the mint.

2 cups plain yogurt

2 scallions, white parts only, chopped

3 garlic cloves, minced

2 tablespoons finely chopped fresh mint

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

1. Place yogurt in a fine-meshed sieve over a mixing bowl, and allow it to drain for 30 minutes at room temperature, or up to 4 hours refrigerated.

2. Discard whey from the mixing bowl, and return yogurt to the bowl. Add scallions, garlic, mint, and olive oil. Whisk well, and season to taste with salt and pepper. Refrigerate until ready to use.

Note: The sauce can be refrigerated for up to 4 days.

Nomadic tribes in the Balkans are thought to have started yogurt-making thousands of years ago, and yogurt is still used extensively in dishes springing from that region. The process probably started by accident, but then the tribesmen realized that it preserved the freshness of milk.