Lemon Garlic Yogurt Sauce | Seer Moss

Lemon Garlic Yogurt Sauce | Seer Moss

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.
Votes: 1
Rating: 5
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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.Lemon Garlic Yogurt Sauce | Seer Moss
Servings Prep Time
1 1/4 cups sauce 10minutes
Passive Time
1hour
Servings Prep Time
1 1/4 cups sauce 10minutes
Passive Time
1hour
Ingredients
Instructions
  1. In a small bowl, combine all ingredients.
  2. 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.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

3 Comments

  1. Pingback: Global Table Adventure | Recipe: Burani Bonjon (Spicy Braised Eggplant)

  2. Alyson says

    It ‘s a nice recipe. The raw garlic was a bit too strong. I recommend roasting it first. After making it the first time, is was quite thin. I tried it again with greek yogurt and got much better results.

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