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)
1 cup plain yogurt
3-4 cloves crushed garlic
2 Tbsp lemon juice
2 Tbsp minced fresh mint
2 Tbsp Olive Oil
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.
|1 1/4 cups sauce||10minutes|
Let sit overnight after combining ingredients for best result.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.