Thick and creamy Greek yogurt works splendidly as the base for this yogurt dipping sauce recipe that goes well with many fish and vegetable dishes.
My favorite pairing is with roasted eggplant and onion. I use parsley and mint in the version here, though you can swap them out for nearly any fresh herbs. The pomegranate seeds add color, crunch, and juiciness. This sauce takes just minutes to make, and I’m willing to bet that at least one person you know will try eating it by the spoonful.
Yogurt Dipping Sauce
1 cup (8 oz/250 g) plain Greek yogurt
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint, plus whole leaves for garnish
Juice of 1 lemon Kosher salt and freshly ground black pepper
Seeds of 1 pomegranate
2 tablespoons silan (date syrup)
1 teaspoon red pepper flakes (optional)
In a small bowl, stir together the yogurt, parsley, chopped mint, and lemon juice. Season with salt and black pepper. Stir in the pomegranate seeds. Drizzle with the silan, sprinkle with the red pepper flakes, if using, and garnish with whole mint leaves. It’s best to prepare this dish just before serving, as it gets watery over time.
This recipe comes from “The New Kosher“ written by Kim Kushner (August 2015, Weldon Owen).
Photo by Kate Sears
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