Middle Eastern Style Yogurt Recipes

MIDDLE EASTERN YOGURT CHICKEN

Steps:

• Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
• Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
• Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.

MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT

Steps:

• Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
• In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
• Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
• Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.

MIDDLE EASTERN YOGURT CUCUMBER SALAD

Steps:

• Cut cucumbers into cubes, set aside.
• In medium bowl add all other ingredients into bowl except for olive oil.
• Mix well until no clumps.
• Add cucumbers and mix well.
• Garnish with olive oil on top.
• *If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
• Enjoy.

MIDDLE EASTERN STYLE YOGURT

Steps:

• Line a sieve with a double layer of paper towels and set over a bowl. Whisk yogurt with salt and spoon into sieve. Let drain, covered and chilled, at least 12 hours and up to 24.
• Meanwhile, toast sesame seeds in a dry small heavy skillet, shaking skillet occasionally, until golden, about 2 minutes. Whisk together oil, mint, and thyme in a bowl, then add toasted sesame seeds and chill, covered, up to 24 hours.
• Bring sesame mixture to room temperature, then drizzle it over lebneh (thickened yogurt).

CRUNCHY GRANOLA OVER PLAIN YOGURT: MIDDLE EASTERN-STYLE

Steps:

• Preheat the oven to 300 degrees.
• In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame and sunflower seeds, maple syrup/demerara or brown sugar, cinnamon, cardamom and salt.
• Make a well in the dry ingredients and add the olive oil, agave or honey, and water. Toss the mixture until it is well combined, then spread it evenly on a cookie sheet.
• Bake the granola until lightly browned, approximately 40 minutes, stirring every 10 minutes to keep the mixture from sticking.
• Set aside to cool completely, then stir in the dried fruit.
• Store left over granola in an airtight container in the refrigerator.
• For 1 serving: Spoon yogurt into a serving bowl. Stir the rosewater or orange blossom water into the yogurt (start with a small amount then adjust).
• Top yogurt with some of the granola (about 1/2 cup give or take) and add a light drizzle of agave or honey.
• Enjoy!

MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN

Steps:

• Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
• Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
• Serve with rice or pasta and salad and enjoy!

EASY ARABIC YOGURT

Steps:

• Heat 1/2 gal. of milk in a large pot over medium high heat stirring all the while so that it doesn't burn.
• Bring to a boil and immediately remove from heat.
• Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ).
• Then add 6 oz yogurt to the milk and stir well.
• Pour warm milk mixture into a large ceramic or stoneware bowl (something that will hold in the heat). Cover bowl opening with plastic wrap.
• Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours.
• In the morning you will have yogurt. *note it will seem slightly more runny than the store bought yogurt at first but it thickens up after it has been refrigerated. Enjoy!

MIDDLE EASTERN TAHINI AND YOGURT APPETIZER

Steps:

• Put yogurt, tahini, cilantro, vinegar, garlic, salt, pepper and cayenne in medium bowl and stir with wooden spoon until blended.
• Spread mixture on small serving platter.
• Decorate with tomato and drizzle with olive oil before serving with assorted veggies and/or pita bread.