* Exported from MasterCook *
Afghan Mint and Yogurt Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups plain yogurt -- or drained, or greek-style
1 cup finely chopped fresh mint -- packed
1 1/2 teaspoons minced garlic -- about 2 cloves
1/2 teaspoon salt
1/2 teaspoon black peppercorns -- crushed or coarsely ground
Combine all the ingredients in a medium-size bowl and blend well. Refrigerate until chilled. (The sauce can be prepared up to 6 hours ahead and refrigerated, covered.)
Serve the sauce in individual bowls or in a larger serving bowl, with a spoon, so guests can spoon the sauce over grilled [favorites] or scoop it up with flatbreads.
Note: if your yogurt is fairly liquid, or for a thicker sauce, drain yogurt in a cheesecloth-lined colander for 20 minutes before proceeding with the recipe.
Makes about 2 cups (8 one-quarter cup servings)
AuthorNote: Similar versions of this garlic-yogurt dip can be found all the way from India to Egypt, for obvious reasons. It is simple and nutritious, and a delicious accompaniment to an enormously wide variety of different foods and tastes. Serve it with kebabs, or noodle soup, or simply with warm naan. Yogurt, bread, and a little [favorite]: the basic diet of the nomadic and seminomadic peoples of Central Asia.
Serve with flatbread, and drizzle over [favorites] such as kebabs.
Cuisine:
"Central Asia"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 35 Calories; 2g Fat (39.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
