yogurt

Spiced Eggs with Tzatziki recipe | Epicurious.com

cumin seeds

Tbsp. flaky sea salt

Aleppo-style pepper

plain whole-milk yogurt

½ cup finely chopped English hothouse cucumber

garlic clove, finely grated

Tbsp. finely chopped mint, plus leaves

1¾ tsp. kosher salt, divided

eggs

heavy cream

unsalted butter

curry powder

Parsley leaves with tender stems and dill sprigs (for serving)

Lemony Glazed Yogurt Doughnuts recipe | Epicurious.com

baking powder

all-purpose flour,

kosher salt,

whole-milk Greek yogurt

sugar

Tbsp. unsalted butter, melted, slightly cooled

vanilla extract

Vegetable oil (for frying; 6–8 cups)

¼ lemon

Special Equipment: A deep-fry thermometer

Egg and Merguez Wraps recipe | Epicurious.com

plain whole-milk Greek yogurt

lemon juice

Kosher salt

Tbsp. olive oil

lavash flour tortillas

red onion, halved, thinly sliced

dill pickles, sliced crosswise 1/4" thick

mint leaves

Turmeric Eggs with Kale, Yogurt, and Bacon recipe | Epicurious.com

bacon

curly kale, ribs

olive oil, divided

plain Greek yogurt

turmeric

Urfa pepper

Fried Egg Tacos with Chile Jam recipe | Epicurious.com

chili paste (sambal oelek)

rice vinegar

honey

labneh (Lebanese strained yogurt) or plain Greek yogurt

olive oil

tortillas

scallions (for serving)

Breakfast Salad with Smoked Trout and Quinoa recipe | Epicurious.com

Little Gem lettuce, leaves separated

Persian cucumber, sliced

red onion

trout,

quinoa

capers

lemon zest

dill (for serving)

Hazelnut Granola and Chia Pudding Bowls recipe | Epicurious.com

oats

hazelnuts

almonds

unsweetened coconut flakes

raw pumpkin seeds (pepitas)

raw sunflower seeds

Tbsp. cinnamon

kosher salt

virgin coconut oil

flaky sea salt

brewed rooibos tea, cooled

chia seeds

apricot jam

Chia seeds (for serving; optional)

Cowboy Breakfast Casserole with Sausage and Spinach recipe | Epicurious.com

white sandwich bread

sausage

unsalted butter or nonstick vegetable cooking spray (for pan)

scallions, white and pale green and dark green parts separated, thinly sliced

spinach, thawed, squeezed dry

cheddar cheese, shredded (about 2 cups)

milk

full-fat Greek yogurt

mustard powder

salt

black pepper

nutmeg

Spiced Lamb and Dill Yogurt Pasta recipe | Epicurious.com

kefir (cultured milk) or plain whole-milk yogurt

(lightly packed) dill fronds with tender stems (about 1 large bunch), divided

garlic cloves, divided

pine nuts almonds

currants

Tbsp. cumin

1½ tsp. black pepper

lb. ground lamb

lb. orecchiette or other short pasta

lemon

Cucumber and Tomato Tzatziki recipe | Epicurious.com

plain yogurt (do not use low-fat or nonfat)

English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded

dill

garlic clove, minced

tomato, quartered, seeded, thinly sliced

Halal Cart-Style White Sauce recipe | Epicurious.com

mayonnaise

plain Greek-style yogurt

white vinegar

garlic powder

One-Skillet Roasted Butternut Squash with Spiced Chickpeas recipe | Epicurious.com

butternut squash

garlic (1 finely grated, 4 chopped)

lemon juice, divided

Kosher salt, freshly ground pepper

olive oil, divided, plus more for drizzling

onion,

vadouvan or curry powder

radishes, trimmed, very thinly sliced

parsley, mint, and/or cilantro leaves

pomegranate seeds (optional)

Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach recipe | Epicurious.com

extra-virgin olive oil,

leeks

garlic cloves, finely grated or minced

cumin

allspice

cayenne pepper

brown or green lentils

bay leaf

cinnamon

3/4 cup long-grain white rice

baby spinach

Vegetarian lentil loaf has a long history of masquerading as meatloaf. With its brownish-grey color and a red ketchup glaze, it does its best to look and taste like meat (though it never does). This delicate red lentil loaf is not at all like that. It’s all about the lentil flavor — sweet and vegetal. The seasoning veers a little bit Turkish, with lemon, cumin, cilantro, dill and yogurt. It is delicious served at room temperature or warm.

Red Lentil Loaf

red lentils

Kosher salt and black pepper

medium onion, diced (about 1 cup)

garlic cloves,

carrots,

cayenne

cilantro

Persian cucumbers, thinly sliced

scallions, thinly slivered, for garnish

dill,

Red-pepper flakes,

Rinse lentils. Put them in a medium saucepan. Add water just to cover and a good pinch of salt. Bring to a boil high, then reduce heat to a simmer. Cook for about 30 minutes, until very soft. Drain well.

Meanwhile, put 3 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add cumin, garlic and carrots, seasoning mixture well with salt and pepper. Add lemon zest and juice, and cayenne.

Transfer drained red lentils and onion mixture to the bowl of a food processor. Pulse until it’s the consistency of soft mashed potato, a bit lumpy. The mixture should be bright, peppery, lemony and well salted. Taste and adjust seasoning.

In a small bowl, beat the eggs with a fork. Add the cilantro and beat together. Pour egg mixture into lentil mixture and pulse to incorporate. Add oats and mix in.

Heat oven to 375 degrees. Lightly grease a loaf pan with olive oil. Lay a wide strip of parchment paper into the pan, leaving an overhang on two sides to help in removing cake later. Pour lentil mixture into the pan, smoothing the top. Fold excess parchment over the top. Bake until nicely browned, about 1 hour. Remove from pan and let cool. (The loaf is easier to cut if cooled.) Cut into 1-inch slices.

In a small bowl, mix together yogurt and cucumbers, and season with salt. Warm the slices up briefly in a 350-degree oven, if desired. Even better: Griddle the slices with a bit of oil in a nonstick or cast-iron pan until crisp and golden on both sides. Or simply serve at room temperature.

Spoon yogurt-cucumber sauce over each slice and sprinkle with scallion, dill and red-pepper flakes. Drizzle with extra-virgin olive oil, if you wish.

Calling all pancake enthusiasts! Get ready to snack on a tall stack-o-cakes that deliver not one, but two healthy benefits. These Fluffy Greek Yogurt Pancakes pack an added protein punch thanks to their all-star dairy addition and they&#039;re made with a mix of white and whole wheat flours. Win and win!

Fluffy Greek Yogurt Pancakes

whole-wheat flour

all-purpose flour

Tablespoon sugar

almond milk

plain 2% Greek yogurt

Maple syrup,

Fruit,

In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.

In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.

Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.

Serve the pancakes topped with maple syrup and fruit.

★ Did you make this recipe? Don&#039;t forget to give it a star rating below!

Spiced Labneh recipe | Epicurious.com

labneh (Lebanese strained yogurt)

Aleppo pepper,

salt and black pepper

Olive oil

This velvety red lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. Either way, it's done in less than 30 minutes.

Coconut-Apple-Ginger Dal

Tbsp. virgin coconut oil

½ large onion, finely chopped

garlic cloves, finely chopped

3" piece ginger, peeled, finely chopped

apple

coconut milk

lime juice

Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. We love using red lentils because they finish cooking in 20 minutes and break down quickly.

Bon Appétit

Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

This chungdi malai recipe is from Maneet Chauhan’s new cookbook ‘Chaat.’ “Coconut milk and shrimp are natural dancing partners...laced with a tapestry of spices.”

Chungdi Malai (Coconut Shrimp Curry)

lb. medium shrimp (about 24), peeled, deveined

bay leaves

cinnamon sticks,

cloves

tsp. garam masala

cardamom

mustard oil*

yellow onion, finely chopped

Tbsp. finely chopped ginger

Kashmiri

Tbsp. plain whole-milk yogurt

Tbsp. ghee

cilantro, cooked basmati rice, and lime wedges (for serving)

“Chungdi malai is one of the most coveted dishes of Puri (a city in eastern India),” chef Maneet Chauhan writes in her new cookbook Chaat. “It showcases the elegant flavors that are the trademark of the regional Oriya cuisine. Coconut milk and shrimp are natural dancing partners, rounded out with the earthy note of ghee laced with a tapestry of spices. The shrimp should be marinated for about 1 hour to infuse them with flavor, but otherwise this dish comes together quickly, making it an ideal family meal on a weekday that calls for something special.
It was in Puri where I tried my first shrimp, which my father had bought from one of the train vendors. They were covered in a fiery red chile sauce that I didn’t realize also contained large chunks of pineapple, which when covered in sauce closely resembled the shape and size of the shrimp. I took a bite of what I thought was shrimp but was actually pineapple and exclaimed to my dad, ‘Shrimp tastes just like pineapple!’ The incident still makes him laugh, and whenever he visits one of my restaurants in Nashville, I inevitably hear him tell this story at least once to a tableful of customers. Pineapple is not a traditional ingredient in chungdi malai, but sometimes I add it, especially when preparing it for my father, because it always gets a laugh out of him. If you’d like to include pineapple, add 1 cup coarsely chopped fresh or canned pineapple when you add the coconut milk.”
Reprinted with permission from Chaat by Maneet Chauhan and Jody Eddy copyright © 2020. Published by Clarkson Potter, a division of Penguin Random House, LLC.

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