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Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)

Phyllo pastry bathed in cinnamon syrup is one of the tastiest sweet dishes out there. Pair the sugar sweetness with lively lemon zest and lemon juice sourness. Bring even more freshness with Greek yogurt into the casserole mixture and when serving it, too.

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Ingredients Needed for Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)

For the cake:
8 phyllo sheets
4 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup Greek yogurt
½ tablespoon baking powder
1 cup of sugar
1 tablespoon butter
For the syrup:
1 cinnamon stick
2 tablespoons of lemon zest
2 tablespoons of lemon juice
Greek yogurt for serving
lemon zest for garnishing
fresh mint for garnishing

How to Make Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)

For the cake: Fill a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with phyllo sheets. Bake for 20 minutes at 340⁰F/170⁰C.
Remove from the oven. Crush the baked phyllo using the hands. Set aside.
Add the eggs, lemon zest, lemon juice, Greek yogurt, and baking powder to a bowl. Whisk until even.
Add the sugar and whisk until smooth. Add the crumbled phyllo and mix.
Coat the interior of a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with the butter. Add the crumbled phyllo mixture, spread it evenly, then bake for 20 minutes at 340⁰F/170⁰C.
For the syrup: Add some lemon zest and lemon juice into the pot where you have the water-sugar-cinnamon mixture. Mix.
Pour the syrup over the phyllo casserole using a ladle. Press gently and wait until it is absorbed. Let it sit for 30 minutes.
Portion and serve with yogurt. Optionally, you can garnish with lemon zest and mint.

Pastrami, Mayo and Yogurt Toast Sandwiches

Good morning! Ready to eat your toast? First prepare a smooth and sour spread from mayonnaise, mustard, yogurt, and lemon juice. Then bring more help with finger-licking pastrami and pickles and let the new day begin.

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Ingredients Needed for Pastrami, Mayo and Yogurt Toast Sandwiches

2 tablespoons of mayonnaise
1 tablespoon dijon mustard
1 tablespoon yogurt
1 teaspoon lemon juice
salt
pepper
4 toast bread slices
4 ounces of pastrami, sliced (12 slices)
2 pickles

How to Make Pastrami, Mayo and Yogurt Toast Sandwiches

For the spread:
Add the mayonnaise, mustard, yogurt, and lemon juice to a small bowl. Season with salt and pepper, then mix until even.
Make the sandwiches:
Spread mayo mixture on a slice of toast. Add 3-4 pastrami slices and some pickles. Top with another slice of toast. Do this for the next sandwich.

Yogurt and Beet Spread

Let’s be clear, this can be spread on bread but can also be served as a dip. It is just as tasty. Creamy yogurt and juicy beet join forces to offer you a healthy and delicious experience on toast or snacks. It’s lemony and tangy, too. Not only from the lemon juice but also the sumac.

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Ingredients Needed for Yogurt and Beet Spread

3 ounces of canned beets, chopped
½ cup yogurt
pepper
salt
2 garlic cloves, crushed
1 tablespoon lemon juice
2 teaspoons of sumac
4 tablespoons of pistachios, chopped (for garnishing)
toast bread for serving (1 baguette)

How to Make Yogurt and Beet Spread

Add the beet, yogurt, garlic, and lemon juice to a bowl. Season with sumac, salt, and pepper. Mix and mash with a fork until even.
Serve it spread on slashes of toast, garnished with crumbled pistachios.

Feta Stuffed Keftedes With Hot Yogurt Dip

Impress your family and friends with these melt-in-your-mouth feta-stuffed meatballs. Cheesy and meaty at the same time, they team perfectly with a refreshing, yet hot yogurt dip. See to it that you flavor the ground meat with savory coriander and fresh tasting parsley and dill.

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Ingredients Needed for Feta Stuffed Keftedes With Hot Yogurt Dip

For the meatballs:

8 ounces of ground beef
1 garlic clove, crushed
1 red onion, diced
2 tablespoons of fresh parsley, chopped
1 tablespoon fresh dill
1 egg
salt
pepper
½ tablespoon coriander powder
⅓ cup breadcrumbs
4 ounces of feta, cubed

For the dip:

½ cup greek yogurt
½ tablespoon chili flakes
1 tablespoon fresh dill
1 tablespoon lemon juice

How to Make Feta Stuffed Keftedes With Hot Yogurt Dip

For the meatballs:

Add the ground beef, garlic, red onion, parsley, dill, egg, coriander powder, and breadcrumbs to a bowl. Season with salt and pepper and mix using your hands.
Use the ground beef mixture to form meatballs, taking care to fill each one of them with one little cube of feta. We’ve got 24 of them.
Place them on a parchment paper-lined baking tray and bake for 20 minutes at 400⁰F/200⁰C.

For the dip:

Add the Greek yogurt, chili flakes, dill, and lemon juice to a smaller bowl and mix them.
Serve the meatballs on a tray together with the yogurt dip. You can garnish them with some greens.

Chicken Breast With Anchovy and Yogurt Sauce

Have you ever made a dish using anchovy and chicken breast? If not, it’s time to try this flavor combo! Use yogurt and capers to prepare a creamy sauce, flavored with spices and lime. Then cook the chicken meat together with the anchovies and the creamy sauce. Anchovies will bring about a saltier taste.

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Ingredients Needed for Chicken Breast With Anchovy and Yogurt Sauce

For the spicy yogurt cream sauce:

1 cup yogurt
2 tablespoons of caper
1 teaspoon paprika powder
1 teaspoon seven spice
1 tablespoon vegetable oil
lime zest
2 teaspoons of lime juice

For the chicken:

10 ounces of chicken breast
2 tablespoons of vegetable oil
1 ounce anchovy
2 ounces of black olive
6 ounces of baby spinach for garnishing

How to Make Chicken Breast With Anchovy and Yogurt Sauce

For the spicy yogurt cream sauce:

Cover the chicken breast with this spicy yogurt sauce. Set aside.

Cooking the chicken:

Add the chicken breast and fry it until golden brown, or for 10 minutes on each side. As you cook it, see to it that you dip the meat heavily in the anchovy cooked oil. Add the spicy yogurt cream sauce and the olives. Cook and stir for one more minute.
Serve the meat sliced on a bed of baby spinach.

Honey and Yogurt Spicy Chicken Legs

Be warned! This is heavily-spiced Indian stuff. What you’ll do here is seriously upgrading the chicken meat. The hot and spicy marinade will give it an extra kick, thanks not only to the garam masala, coriander, curry powder, and turmeric, but also honey, yogurt, and lemon zest.

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Ingredients Needed for Honey and Yogurt Spicy Chicken Legs

1 cup yogurt
2 garlic cloves, crushed
1 tablespoon turmeric
1 teaspoon chili flakes
1 teaspoon coriander flakes
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon lemon zest
salt
pepper
1 tablespoon honey
¼ cup coconut milk
½ cup fresh parsley, chopped
4 chicken legs

How to Make Honey and Yogurt Spicy Chicken Legs

Add the yogurt, garlic, turmeric, chili, coriander, curry, garam masala, lemon zest, honey, and coconut milk to a bowl. Season with salt and pepper and mix until even. Add the parsley and mix more. Set aside.
Place the chicken legs on the work surface and score them using a knife. Transfer them into the spiced mixture bowl and coat them. Cover the bowl with plastic wrap and marinate for 30 minutes.
Place them on a roasting rack over a baking dish, get them into the oven, and roast for 50 minutes at 380⁰F/190⁰C.
Serve garnished with lime or lemon wedges and parsley.

Beef Salad With Horseradish and Yogurt Sauce

Instead of eating the usual steak with salad, try an improved version of this dish: a beef salad which has sun-dried tomatoes, yellow romano beans, and baby spinach! Serve it with a spicy sauce made with horseradish and yogurt. Are you following the Montignac diet? No worries, this dish is made for you!

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Ingredients Needed for Beef Salad With Horseradish and Yogurt Sauce

2 tablespoons of olive oil
10 ounces of beef tenderloin, sliced
2 red onions, halved
7 ounces of yellow Romano beans
3.5 ounces of baby spinach
3.5 ounces of sun-dried tomatoes, sliced

For the sauce:
3 tablespoons of Greek yogurt
1 teaspoon horseradish sauce
2 garlic cloves, crushed
1 tablespoon sour cream
1 tablespoon lemon juice
1 tablespoon tabasco

How to Make Beef Salad With Horseradish and Yogurt Sauce

Heat and grease with olive oil your electric grill. Lay the beef tenderloin on it. Place the red onion cut-side down on the grill. Cover and grill for 4-5 minutes on each side. Set them aside.
Fill a medium cooking pot with water, add salt, and bring it to a boil. Add the yellow romano beans and cook them until soft, about 4-5 minutes. Set them aside.
Add the Greek yogurt, horseradish sauce, garlic, sour cream, lemon juice, and Tabasco sauce to a bowl. Stir to combine everything.
Prepare 2 bowls. Add to each one: Romano beans, baby spinach, and sun-dried tomatoes. Also, slice the grilled beef tenderloin and add it to each bowl. Serve the salad with horseradish and yogurt sauce.

Ayran (Turkish Yogurt Drink)

Ayran is a cold, yogurt and salt-based dish. It is very popular in the Middle East, but also in some parts of the Balkans and the former Soviet Union. It is served next to grilled meats and rice, having excellent digestive benefits. And it’s the perfect way to chill after a hot summer barbecue.

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Ingredients Needed for Ayran (Turkish Yogurt Drink)

7 ounces of yogurt
¾ cup cold water
ice
salt

How to Make Ayran (Turkish Yogurt Drink)

Add the yogurt to your blender.
Add the cold water, ice cubes, and season with a pinch of salt.
Blend everything until smooth.
Serve the drink cold, with a touch of mint on top.

Flavored Baked Potatoes With Garlic Yogurt Dip

Even though potatoes are usually synonymous with side dishes, make a dip for them and turn them into a satisfying snack! Bake the potatoes with some oregano and basil and then serve them with this refreshing garlic Greek yogurt dip.

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Ingredients Needed for Flavored Baked Potatoes With Garlic Yogurt Dip

For the potatoes:

1 tablespoon dried oregano
1 garlic clove, crushed
2 teaspoons of dried basil
2 tablespoons of mustard
¼ cup lemon juice
1 tablespoon olive oil
salt
pepper
6 potatoes, quartered

For the dip:

½ cup greek yogurt
2 garlic cloves, crushed
pepper
1 tablespoon olive oil

How to Make Flavored Baked Potatoes With Garlic Yogurt Dip

For the potatoes:
Add the dried oregano, garlic, basil, mustard, lemon juice, and olive oil to a bowl. Season with salt and pepper and mix until even.
Add the quartered potatoes to the bowl and mix to completely cover them with the flavored mustard mixture.
Transfer them to a parchment paper-lined baking tray and bake them for 50 minutes at 400⁰F/200⁰C.
For the dip:
Add the Greek yogurt, garlic, and olive oil to a smaller bowl. Season with pepper and mix.
Serve the potatoes together with a bowl of dip.

What’s the Difference Between Yogurts? It’s All Greek to Me

The supermarket aisles can sometimes be confusing places, full of options and with not too many details. But how do you discern between everything? And how do you know what to get? For instance, what’s the difference between yogurts other than the name like Australian, Icelandic, and Greek? Is there one? Am I the only

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Pork Chops With Greek Yogurt Sauce

For this meal, we’ve decided to go for a classic. Some savory pork chops, cooked on the stove, and served with a yogurt sauce. Something simple, that shouldn’t trouble you. The pork is flavored with honey and garlic, and the yogurt sauce has the scent of parsley, mustard, and lemon.

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Ingredients Needed for Pork Chops With Greek Yogurt Sauce

3 pork chops, bone-in
salt
pepper
1 tablespoon vegetable oil
1 teaspoon butter
1 tablespoon honey
1 garlic clove, crushed
2 rosemary sprigs
7 ounces of Greek yogurt
1 tablespoon parsley, chopped
lemon zest
1 tablespoon lemon juice
1 tablespoon mustard

How to Make Pork Chops With Greek Yogurt Sauce

Lay the pork chops on a wooden board and superficially score them. Season them with salt and pepper.
Heat the vegetable oil in a skillet over medium heat. Add the pork chops and let them cook for 7-8 minutes. Add the butter and melt it in the skillet.
Mix the honey and garlic in a small bowl. Evenly spread the mix over the pork. Lay the rosemary in the skillet and cook for an additional 7 minutes.
Add the Greek yogurt in a small bowl. Add the parsley, lemon zest, lemon juice, and mustard. Season with salt, pepper, and mix.
You can serve the pork with some French fries as a side, accompanied by the Greek yogurt sauce.

Cheese and Pea Yogurt Snack

Is this one of those days when you long for a refreshing snack? We have the right thing for you: try this goat cheese and pea yogurt combo, and season it with a mint and chili dressing.

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Ingredients Needed for Cheese and Pea Yogurt Snack

1 cup frozen peas
3.5 ounces of goat cheese
1 tablespoon fresh dill, chopped
salt
fresh mint
2 tablespoons of olive oil
½ teaspoon chili flakes
1½ cups of greek yogurt
lemon zest

How to Make Cheese and Pea Yogurt Snack

Add water to a saucepan and bring it to a boil. Add the frozen peas and cook it until it softens. Drain the water.
Add the cooked peas to a bowl, then add the goat cheese, fresh dill, and salt. Combine everything.
Add the mint, some salt, olive oil, and chili flakes in a mortar. Grind with the pestle.
Add the Greek yogurt to two bowls, also add the pea and cheese mixture, and drizzle some hot mint dressing.

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