When allowed to sit for an hour (or best overnight), this Afghan yogurt sauce strikes the perfect balance between garlic, mint and lemon juice. Even those who generally avoid mint will be won over by this sauce, especially when served with boldly spiced rice and vegetables. Serve with braised eggplant and Kabeli Palau. (Makes 1 1/4 cups)
Ingredients:
1 cup plain yogurt
3-4 cloves crushed garlic
2 Tbsp lemon juice
2 Tbsp minced fresh mint
2 Tbsp Olive Oil
Method:
In a small bowl, combine all ingredients. Let chill for at least an hour to let the flavors meld. If the mixture separates, simply stir together to recombine.
Adapted from the Afghan blog, Foodie Man.
When allowed to sit for an hour (or best overnight), this Afghan sauce strikes the perfect balance between garlic, mint and lemon juice. Even those who generally avoid mint will be won over by the fresh flavor, especially when served with boldly spiced rice and vegetables.
| Servings | Prep Time |
| 1 1/4 cups sauce | 10 minutes |
| Passive Time |
| 1 hour |
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When allowed to sit for an hour (or best overnight), this Afghan sauce strikes the perfect balance between garlic, mint and lemon juice. Even those who generally avoid mint will be won over by the fresh flavor, especially when served with boldly spiced rice and vegetables.
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Ingredients
- 1 cup plain yogurt , plain
- 3-4 cloves garlic , crushed
- 2 Tbsp mint , minced
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
Servings: cups sauce
Units:
Instructions
- In a small bowl, combine all ingredients.
- Let chill for at least an hour to let the flavors meld. If the mixture separates, simply stir together to recombine.
Recipe Notes
Let sit overnight after combining ingredients for best result.
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