Name: Spiced Yogurt
Yield: Makes 2 cups [480 ml]
Cuisine: American
Ingredients: ¼ tsp coriander seeds; ¼ tsp cumin seeds; 1 cup [240 ml] Greek-style yogurt; 2 Tbsp chopped fresh cilantro; 1 Tbsp chopped fresh mint; 2 Tbsp extra-virgin olive oil; 2 tsp white wine vinegar; Juice of ½ lemon; Kosher salt; 3 Tbsp water, or as needed

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This is a lovely, cooling counterpoint to soups and stews, especially the spicy ones. I also like to use it to add richness to vegetables like beets, squash, potatoes, okra, green beans, and cauliflower. Thinned with a bit more water, this stuff makes an amazing dressing, especially for heartier salads with more substantial ingredients.

Ingredients

¼ tsp coriander seeds
¼ tsp cumin seeds
1 cup

Method

In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.

In a food processor, combine the yogurt with the ground coriander and cumin, cilantro, and mint. Process until the herbs are broken

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of