Burghul, Walnut and Yoghurt Salad with Pomegranate

There is a Lebanese dish, sometimes called Mafrouket Laban (not to be confused with the dessert of the same name), made from burghul (aka Bulgur) and yoghurt with plenty of herbs. It is a delight in Summer. Because the burghul is soaked, it is the sort of dish you begin in the morning, and leave for 4 or 5 hours, then mix in the remaining ingredients and serve for lunch or dinner.

The burghul soaks in the yoghurt for a few hours to form the base of the salad. It is often served with tender young vine leaves, so it is a perfect dish for Spring and Early Summer. With all that yoghurt, it is a cooling dish, perfect for the first heat waves that we encounter in Spring as it warms up towards Summer.

Use the coarse burghul for this dish if you can (otherwise, medium will be fine).

Similar recipes include Burghul Salad with Olives, Pomegranate and Hazelnuts, Cracked Wheat Kitchari, and Cauliflower, Mung and Broken Wheat Kitchari.

Browse all of our Burghul dishes and all of our Salad recipes.  Our Lebanese dishes are here. Or browse all of our Early Summer recipes.

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Pan Fried Broad Bean Salad with Spring Onions and Yoghurt

Broad Beans with yoghurt is a common dish in the countries of the Middle East, and this simple recipe makes a nice salad – or eat with flatbread for a snack, light lunch or part of a mezze spread.

The taste of the beans – lightly green – against the yoghurt is beautiful. Fennel herb is a classic pairing with broad beans, although in the Middle East dill is probably more common. Use either herb.

Similar dishes include Broad Bean Salad with Asparagus, Olives and Black Garlic, Salad of Broad Beans, Spring Pasta with Broad Beans and Mint, and Pan Fried Broad Beans with Chilli and Lime.

Browse all of our Broad Bean Salads and all of our Broad Bean recipes. All of our Salads are here and our Middle Eastern dishes here. Or explore our Mid Spring dishes.

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Mulberry Sweet Lassi | Indian Sweet Mulberry Yoghurt Drink

In mulberry season, we are so lucky as our local Green Grocer has both white mulberries and the darker, more usual (in Australia) dark mulberries. The white mulberries are incredibly sweet whereas the darker ones have a definite tang to them.

Make lassi with either, or with mixed mulberries. They will all be delicious. My preference is the lighter ones to eat, the darker ones for a lassi. The flavours are more intense when you use the darker ones for this drink.

By the way, Mulberries can also be spelt Mullberries.

Similar recipes inlcude Black Grape Lassi, Mango Lassi and Banana and Berry Lassi.

We have a range of sweet, fruit and salt lassi recipes for you to browse. Explore all of our Yoghurt recipes too. The Drinks recipes are here. Explore our Indian recipes and our Indian Essentials. Or be inspired by our Late Spring recipes.

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Apple and Celery Creamy Yoghurt Salad

Yoghurt is used in salads all over the world, except, it seems, in cuisines such as English based countries. Let’s remedy that by mixing yoghurt and cream (yum!) and using it to dress apples and celery. It is delicious.

Add some fresh walnuts if you wish. They go really well with celery and apples.

Similar dishes include Bondhi Yoghurt Salad, Celery Yoghurt Salad, and Cucumber Yoghurt Salad.

Browse all of our Salads and all of our Yoghurt dishes. Our Apple recipes are here and Celery dishes here. Or explore our Mid Spring recipes.

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Cucumber Raita

Amongst non-Indians, Cucumber Raita must be the most well known accompaniment to Indian meals. It is not a surprise, really. It is a tasty and cooling dish that easily cuts through the heat of Indian food. Because of it’s popularity, the wealth of different Raita and Pachadis (Sth India’s version of the raita) sadly do not feature in restaurants.

In Summer, in this 42C heat of recent days, even we reach for this cucumber cooling goodness. I hope you enjoy it.

Similar recipes include Cucumber and Tomato Raita with Lemon-Chilli Paste, Cucumber Pachadi with Coconut, Spinach Pachadi, and Carrot Sambol.

Browse all of our Pachadi and Raita. All of our Indian recipes are here, and our Indian Essentials here. Or browse our Mid Summer collection of recipes.

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Salad of Broad Beans with Walnut-Yoghurt Sauce

I have been reading Istanbul Cult Recipes recently, and it is a lovely book that embraces some of my fav ingredients such as samphire, purslane and broad beans (fava beans). It is mainly non-veg recipes, but there are enough vegetarian recipes to be interesting.

It has this interesting recipe for whole broad beans. You have to use very young broad beans, otherwise the shell is too tough and too strong in flavour to eat. The recipe simmers the beans but if you can get them young enough, cooking is not necessary. The sauce for the beans is a whiz of yoghurt, breadcrumbs and walnuts, with dill for brightness.

This is my riff on the recipe using broad beans from our garden.

Similar dishes include Broad Bean Salad with Spring Onions, Freekeh Salad with Broad Beans, Pasta with Minty Broad Bean Puree, 31 Dishes to Make with Broad Beans, Broad Bean and Dill Rice, and Broad Bean Pod Puree.

Browse all of our Broad Bean recipes and all of our Salads. Or explore our Late Spring dishes.

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Beetroot, Yoghurt and Preserved Lemon Relish

How I love Autumn. Small bulbs of beetroot hit the shops with their stalks and leaves on, and are intensely earthy and sweet. Trim the stems and leaves leaving a little of the root if you are going to cook them. But beetroot is also very very good raw. Julienne it, or shave it paper thin and use in salads – you will wonder why you have never done this before.

Today’s salad can be made either way – with wedges of cooked beetroot or slices of paper thin raw beetroot. Either way is delicious! I will leave it to you to decide. Beetroot and yoghurt are a great combination either way!

And by the way, the leaves of the beetroot are delicious too. Saute them in a little olive oil with garlic and caraway seeds, for example, and served with a dollop of crème fraîche or sour cream.

This recipe is from Ottolenghi’s Plenty. The photos today show the salad made with the slices of raw beetroot, but the original recipe chooses cooked beetroot. We have made it both ways, and can recommend both.

is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking mainly from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Beetroot with Black Pepper, Kohlrabi, Beetroot and Celery Leaf Salad, Beetroot and Yoghurt Salad and Dip, and Raw Beetroot and Herb Salad.

Browse our Beetroot Salads, and indeed, all of our Beetroot recipes. Our Ottolenghi dishes from Plenty are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn dishes.

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Yoghurt and Barley Soup

In India, yoghurt curries are very common – yoghurt heated gently and flavoured with spices. In the Middle East, yoghurt is used for soups, and they are also incredibly delicious.

This soup has bite and substance thanks to the handful of pearl barley. The creamy yoghurt and a wealth of spices makes this is a such a nourishing bowl.

Try similar recipes – Turkish Spinach Soup with Chickpeas and Barley, Turkish Cacik, Pineapple Curry with Yoghurt Sauce, and Yoghurt Curry with Lentil Dumplings.

Barley Soups include Farmhouse Barley Soup and Parsnip and Barley Soup with Garlic and Sage.

Browse all of our Yoghurt recipes and all of our Barley dishes. All of our Soups are here. Middle Eastern delicious recipes can be found here. Or browse all of our Mid Winter dishes.

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Conchiglie or Orecchiette with Yoghurt, Peas and Chilli

A spicy pasta dish hit the table this week, one that certainly packs a chilli hit, but one that also includes yoghurt and feta, and the cooling peas to temper that punch. It is quite a glorious dish, silky and creamy with the texture of toasted pine nuts. I am making it in Winter, but I highly recommend it for Spring. It can be made any time of year, of course, but peas fresh from the vine lift the dish to a different level. Bookmark it now for your spring time.

The recipe is one of Ottolenghi’s from his Guardian column and from his book, Jerusalem. We are cooking our way through Plenty More, but not ignoring his other books. We feel free to substitute ingredients that are not readily available in our local area. For the original recipes, check his books and his Guardian column.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by.

Our Ottolenghi dishes from Plenty More are here, and from Jerusalem here. We have written about our experiences cooking through Plenty More. Or explore our Mid Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Spicy Turnips in Yoghurt | Kashmiri Shalgum Curry

We have had a bit of a thing for turnips this year, and recently we found the most gorgeous ones at the Organic stall in the Adelaide Central Market. It seems a crime to peel them, but we did, and made this gorgeous curry that comes from Kashmir.

The turnips are cooked with spice powders until tender, then coated in a yoghurt sauce. The central spice is fennel and it is a great match to the creamy turnips.

Similar dishes include Turnip with Spices, Turnip Salad with Capers, Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Turnip Soup with Coriander-Walnut Paste.

Browse all of our Turnip recipes and all of our Kashmir dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

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