Garlic Yoghurt Sauce

Sarımsaklı Yoğurt

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Preparation info

    • Difficulty

      Easy

Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

The great French chef Escoffier became famous for establishing five mother sauces to be used in his Victorian kitchens – Tomate, Béchamel, Velouté, Espagnole, and Hollandaise.

There are a number of mother sauces in Turkish cooking, too. One, made with yoghurt, is essentially a garnish, which takes seconds to make and transports the dullest boiled vegetable to Topkapi Palace. It’s good on pilafs, vegetables, salads (try it with raw grated beetroot), and lamb d