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Most Popular Dishes With YOGURT

Zulbia

While it is believed to have its roots in Persia, zulbia or jalebi is an international dessert spreading throughout the Middle East, India, and Asia with variations. This sweet dessert is produced in its basic form by mixing flour with yogurt or ghee, as well as baking soda or yeast to produce a batter that is then poured directly into the sizzling oil in circular patterns.

Zulbia or Zlabia

The final result is a crispy treat that can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom, and doused in a thick syrup. Zulbia is eaten on special occasions in both Iran and India, and it is usually sprinkled with chopped pistachios or saffron thread.

Occasionally, it is combined in India with thick, milk-based rabri.

Cacık

Cacık is a refreshing sauce made with strained or diluted yogurt mixed with finely chopped cucumbers and minced garlic, found in different forms throughout Turkey and the former Ottoman countries. Olive oil, dill weed, mint, either lemon juice or vinegar, and occasionally even oregano, thyme, sumac, and paprika are traditionally flavoured.

9 Best Turkish Yogurt Dishes - GoTurkey

Cacık is served chilled and practically everything from different appetizers to main dishes is used. It pairs especially well with all kinds of classic Turkish meat fare, such as köfte and kebabs. As a side dish, instead of a salad, cacık is usually enjoyed, mixed with water and eaten with a spoon, like soup.

Siş Tavuk

There really isn’t much difference between this Turkish classic and Arab shawarma, or Greek gyros, other than serving styles and accompanying ingredients, as all three preparations include barbecued meat, spit-roasted over coals. Before roasting, however, making şiş tavuk involves marinating chicken in a mixture of olive oil, lemon, and garlic for at least several hours.

Fırında tavuk şiş nasıl yapılır? En kolay tavuk şiş tarifi - Yemek Haberleri

The delicious Turkish chicken kebab, along with pita bread and a side of either rice or couscous, is typically accompanied by various sauces and fresh vegetables.

Banitsa

Banitsa is a traditional Bulgarian dish made for the basic and classic version of banitsa by layering sheets of buttered phyllo pastry with a mixture of eggs, yogurt, and white cheeses like sirene and feta. This pie can be made with a myriad of various fillings, either savory or sweet, in addition to the classic cheese filling.

Bulgarian Feta Pie "Banitsa" | COOKTORIA

Particularly common are pies with a vegetable filling, such as zelnik. A filling of leafy greens such as spinach, nettles, marigold, parsley, and cabbage can be made with Zelnik, praznik is made with leeks, while luchnik is a type of banitsa filled with onions.

There is tikvenik, made with pumpkins, an apple-filled variety, shtrudel, or mlecna banitsa when it comes to sweet versions of banitsa – made by soaking pastry sheets with a mixture of milk, eggs, sugar, and vanilla. Often Bulgarians fill banitsa with lucky charms, coins, or pieces of paper that have written wishes on them, a tradition that is particularly common during the festive winter season.

Usually, the pie is served with yogurt or boza on the side as a breakfast dish.

Tzatziki

Tzatziki is a Greek concoction made from yogurt, cucumbers, garlic, dill, mint, or parsley, and various herbs and spices. It is typically served as a sauce, as a basic dip, or an appetizer, to accompany many meat dishes. Its name derives from the Turkish word cacik, denoting a dip that is quite similar, although some believe that the Indian raita dip was derived from tzatziki.

Tzatziki (Low Fat Yogurt & Cucumber Dip)

Tzatziki is always served cold, and it is especially popular to serve it with dishes such as gyros and souvlaki. Often, it is served with pita bread as part of the first course of a big meal. With its huge popularity, and the fact that it is one of the best summer dips, it is not strange that there are many regional variations of tzatziki, in countries such as Iran, Iraq, Turkey, Cyprus, Bulgaria, and Serbia.

Tikka

Indian tikka is a dish of boneless meat, mainly chicken, cut into smaller parts, marinated in yogurt and traditional Indian spices such as turmeric, cumin, cilantro, cayenne pepper, chili, garlic, and ginger.


The meat is roasted in a tandoor, a typical cylindrical clay oven, over charcoal. To remain tender and juicy, the meat is repeatedly brushed with oil or butter. Tikka is typically cooked and served on sizzlers, but the plain varieties are also common.

Korma

Indian tikka is a dish of boneless meat, mainly chicken, cut into smaller parts, marinated in yogurt and traditional Indian spices such as turmeric, cumin, cilantro, cayenne pepper, chili, garlic, and ginger.
The meat is roasted in a tandoor, a typical cylindrical clay oven, over charcoal.

The BEST Authentic Chicken Korma - teaforturmeric

The dish got its name after one of the tribes of the Rajputs, a warrior clan of western India. It is recommended to serve kormas with flatbreads such as chapatiparatha, or naan. There are three major korma bases: North Indian korma with almonds, cashews and yogurt (there are two subgroups of this korma: Mughalai (with reduced milk) and Shahi (with cream)), Kashmir korma with almonds, cashews, yogurt, milk and dried fruit, and coconut, coconut milk, almonds, cayenne and fennel seeds in South Indian korma.

Manti

There are three major korma bases: North Indian korma with almonds, cashews and yogurt (there are two subgroups of this korma: Mughalai (with reduced milk) and Shahi (with cream)), Kashmir korma with almonds, cashews, yogurt, milk and dried fruit, and coconut, coconut milk, almonds, cayenne and fennel seeds in South Indian korma.

Turkish Manti: Tiny Lamb Stuffed Dumplings with Three Sauces | Recipe |  Turkish manti recipe, Turkish recipes, Lamb recipes

Today, manti dumplings are popular in Turkey, as well as in Armenian, Afghan, and Central Asian cuisines.

Tandoori

The most popular Indian dishes are those cooked over a blazing fire in the so-called tandoor, a cylindrical open-top clay oven fueled by wood or charcoal. The tandoori method originated from an ancient method of baking bread in the Middle East that spread to other parts of the continent, including northwestern India, where people started experimenting with cooking meats and other tandoor foods, introducing special marinades and spice rubs, all of which are now integral parts of tandoori cooking in the Indian style.

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Yogurt begins with the marinade used in most tandoori dishes; it sticks well to the meat, gives a note of mild acidity, and keeps the herbs and spices in place. While the clay ovens themselves give the food a special flavor, much of it comes from the typical spice mix.

Frozen yogurt

A frozen dessert treat made of yogurt and (sometimes) other dairy ingredients and flavorings is Frozen Yogurt. Owing to the use of milk rather than cream, it is lower in fat than ice cream. Frozen yogurt, such as strawberries, bananas, or bits of cookies and sweets, is usually served with different toppings.

Blueberry Frozen Yogurt

A frozen dessert treat made of yogurt and (sometimes) other dairy ingredients and flavorings is Frozen Yogurt. Owing to the use of milk rather than cream, it is lower in fat than ice cream. Frozen yogurt, such as strawberries, bananas, or bits of cookies and sweets, is usually served with different toppings.

Its success was growing in the 1980s, but it still couldn’t equal the popularity of ice cream. Today, recipes and manufacturing process changes have resulted in a cleaner, creamier frozen yogurt, making it a more common option for multiple dessert customers than ice cream.

Nowadays, the interest in low-fat foods seems unabated, and it can best be seen by the annual sales of frozen yogurt in the United States, reaching 195 million dollars.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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