Just like Argentinians spoon heapfuls of over their barbecued meats, those in the Middle East opt for a . It's oft jazzed up with slices of subtle cucumber, pungent garlic and the best olive oil on hand. If this is your first dabble with savoury yoghurt, try it with or .
You're likely no stranger to marinating chicken with lemon (Greek-style) or red wine (undeniably French, sometimes Italian), but how about yoghurt? Its acidity tenderises the meat and does a particularly top job of softening tough cuts of lamb. Here, yoghurt lends this a complex edge.
A combination you'd do well to memorise is yoghurt mixed with a few teaspoons of dried mint. Granted, it's a simple dressing, but its distinctly fresh tang instantly lifts 's to tongue-tantalising places.
Picture the below without yoghurt. Still good, right? But lacking that luscious je ne se quois. This recipe for is a cooking lesson in itself: to taste Turkey, just add yoghurt.
Turkish meat sauce with homemade pasta (yogurtlu kıymalı makarna) Source: Feast magazine
Don't get us wrong, is a glorious thing, but when you're after something lighter, yoghurt makes a fast filling for dessert tarts. Case in point: this is a wholesome treat that shines with whatever seasonal fruit takes your fancy. Via 
' incredibly easy take minutes to cook. Yes, minutes! Piping hot from the wood-fired oven or chargrill, they're perfect for sopping up creamy or used as the base for . Via 
Source: Feast magazine
The crux of a great marinade is to add another layer of flavour to a dish. This recipe for does just that, calling for the lamb to meddle in a spiced yoghurt mixture for a good eight hours. The result is simply sumptuous and any leftovers make for gourmet sandwiches the next day.-2_3.jpg?imwidth=1280)
Although homemade dips are a cinch, we still rely on bought-stuff more than we care to admit. Break the habit with this too-easy – a staple of the Greek kitchen. Just make sure the bread is crusty. Very crusty.
Roasted capsicum dip Source: Alan Benson
would be a snore-fest without yoghurt, and the same is true of this . It's good health in a bowl, with superb crunch thanks to raw broccoli and freshness via pomegranate. Make it for lunch with a few slices of toasted rye. Via 
We've always been enthusiastic about , none more so than this Istanbul street snack of . The dip is a simple combo of white bread, walnuts, Greek-style yoghurt and dill. Blend and serve. Via 
An Armenian classic, this is eaten hot in winter and chilled in summer – the egg prevents the yoghurt curdling. Before serving, add chopped coriander or parsley for herbaceous zing._2.jpg?imwidth=1280)
Adding yoghurt to cakes is a well-loved Greek tradition, as well as a favourite of . First, he unleashed his , next was a , and now it's the adults-only . Well played, Matthew.
Labne is an express route to cheese making, as it's essentially yoghurt drained of its whey. The result is a thick, silky mass known in the Middle East as or . Add interest with top-shelf olive oil, za'atar or chilli flakes.
Source: Alan Benson
There's more in store
