The great French chef
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 dishes and, without the garlic, it makes a delicious refreshing drink, too.
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