Yoghurt is used predominately for sweet purposes in my country – it is sold already sweetened (although the yoghurt makers don’t alert us to that fact) and it is often eaten as is, out of the carton. The beautiful French really sour yoghurt is not a thing here. Nor is it used for its sour notes as it is in India. It is spooned over fruit or cereal, made into frozen yoghurt, or incorporated into fruit smoothies. Not so often do we use it in dips, stir it into soups or make dressings and sauces out of yoghurt. It is a sad thing really, as the savoury uses of yoghurt are infinite and wonderful. More enlightened countries include Turkey, Greece, India and Middle East Countries. There, yoghurt is used with abandon.
When buying yoghurt for non-sweet uses, look for a Greek Yoghurt, or an Indian Yoghurt. If you can’t find any in your supermarket, visit your local Greek, Middle Eastern or Indian shop, they will definitely have beautiful, creamy, unsweetened yoghurt for sale.
Garlic and yoghurt go together so well, and the pairing is used across many parts of Europe and the Middle East – think falafel, for example. What would it be without a creamy yoghurt sauce? Often cucumber is added, but this recipe is simple and directly garlicky.
Similar recipes include Minty Yoghurt-Tahini Sauce and Dressing, Creamy Salad Dressing, without Eggs, Miso Sesame Dressing, Umbrian Sauce for a Cure, Roast Capsicum Dressing, and Lemony Yoghurt Dressing.
Garlic Yoghurt Dressing | Garlic Yoghurt Sauce
1.5 cups Greek or Indian (non-sweetened) yoghurt
1 garlic clove, crushed
0.5 tspn dried mint
1 spring onion (scallion), finely chopped
a little salt
Mix the yoghurt with salt and yoghurt. Top with the dried mint and chopped spring onion.
Serve as a salad dressing for a green salad, or as a sauce for grilled, fried or steamed vegetables. It also goes well with fried snacks, or simply with some Middle Eastern flatbread as a dip.