Type what you have

Ingredients

• ✓ yogurt
• active dry yeast
• water
• all-purpose flour
• white sugar
• olive oil
• salt
• water

Instructions

1. 1 Place yogurt in a microwave-safe bowl. Microwave (or heat on the stovetop) until lukewarm.
2. 2 Dissolve yeast in ½ cup warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt; beat until smooth. Stir in enough remaining 2 cups flour to make dough easy to handle.
3. 3 Turn dough out onto a lightly floured surface; knead until smooth. Place in a greased bowl; let rise until doubled in volume, about 1 hour.
4. 4 Shape dough into 8 loaves; lightly brush each loaf with cold water. Cut 3 diagonal slashes across loaf tops with a sharp knife. Let rise until doubled in volume, about 25 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
6. 6 Bake in the preheated oven until loaves sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

By supermk342

Ingredients

• ✓ yogurt
• mango
• white sugar
• skim milk powder
• sunflower oil
• water
• whole wheat flour
• baking powder
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
2. 2 Combine mango, sugar, milk powder, yogurt, oil, and water in a blender; blend until smooth. Pour purée into a bowl. Sift flour, baking powder, and baking soda together into a separate bowl; fold into mango purée. Transfer mango mixture to the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 30 to 45 minutes.

By RADHIKA GHATAGE

Ingredients

• ✓ yogurt
• water
• sugar
• active dry yeast
• butter
• garlic
• bread flour
• salt
• cilantro

Instructions

1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Ingredients

• ✓ yogurt
• all-purpose flour
• baking powder
• baking soda
• salt
• egg
• sugar
• banana
• oil
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine flour, baking powder, baking soda, and salt in a medium bowl.
3. 3 Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By kerrydawn

Ingredients

• ✓ yogurt
• cooking spray
• plum
• flour
• sugar
• margarine
• vanilla extract
• egg
• all-purpose flour
• salt
• baking soda
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
2. 2 Sprinkle plums with 1 tablespoon of flour in a medium bowl; toss to coat. Set aside.
3. 3 Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs. Sift 1 1/2 cups flour, salt, and baking soda into a separate bowl. Stir into sugar-egg mixture, alternating with yogurt until smooth. Fold in plums. Pour batter into the prepared loaf pan. Sprinkle brown sugar on top.
4. 4 Bake in the preheated oven until a toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Remove from oven; let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

By 3dogsinthekitchen

Ingredients

• ✓ yogurt
• cooking spray
• all-purpose flour
• baking soda
• salt
• egg
• white sugar
• vegetable oil
• lemon
• lemon juice
• vanilla extract
• zucchini
• pistachio nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
2. 2 Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By LIZZY217

Ingredients

• ✓ yogurt
• cooking spray
• whole wheat pastry flour
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• allspice
• ginger
• egg white
• skim milk
• sugar
• canola oil
• vanilla extract
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Ingredients

• ✓ yogurt
• salt
• olive oil

Instructions

1. 1 Line a large colander with cheesecloth. Combine yogurt and salt in a bowl; pour into cheesecloth. Set colander over a bowl to catch liquid that drains off; drain in the refrigerator for 24 hours.
2. 2 Transfer drained mixture to a bowl; stir in olive oil. Store labneh in a covered container in the refrigerator.

By LEBANESE

Ingredients

• ✓ yogurt
• milk
• half-and-half
• heavy cream

Instructions

1. 1 On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
2. 2 Set the plain yogurt on the counter to warm to room temperature while preparing the milk mixture.
3. 3 Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until the mixture just comes to a boil. Immediately remove from heat and pour the mixture into the waiting bowl. Add 1 pint whipping cream for added richness.
4. 4 Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over the bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
5. 5 Refrigerate yogurt for several hours or overnight to chill completely.

By Sherylann Hope Sharoian

Ingredients

• ✓ yogurt
• white sugar
• beet
• salt

Instructions

1. 1 Bring a saucepan of water to a boil. Stir sugar into water to dissolve. Cook beets in boiling water until tender, about 45 minutes; drain and cool beets completely.
2. 2 Cut cooled beets into 1/2-inch cubes. Measure 1/2 cup of beet cubes and reserve remainder for later use.
3. 3 Stir beets into yogurt in a bowl; season with salt.

By Soheila

Ingredients

• ✓ yogurt
• tahini sauce
• garlic
• flat-leaf parsley
• lemon juice
• salt

Instructions

1. 1 Whisk yogurt and tahini together in a bowl until well blended. Add garlic, parsley, lemon juice, and salt; mix well.

By Reem Chavez

Ingredients

• ✓ yogurt
• garlic
• salt
• dill
• parsley
• cream cheese
• mint leaf

Instructions

1. 1 Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
2. 2 Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

By Shell Nik

Ingredients

• ✓ yogurt
• cucumber
• garlic
• shallot
• dill weed
• salt
• pepper

Instructions

1. 1 Stir yogurt, cucumbers, garlic, and shallot together in a medium bowl; season with dill, salt, and pepper. Refrigerate for at least 1 hour to blend flavors.

By SASHAYEGHI

Ingredients

• ✓ yogurt
• active dry yeast
• sugar
• salt
• water
• all-purpose flour

Instructions

1. 1 Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
2. 2 Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
3. 3 Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
4. 4 Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

By sharwna

Ingredients

• ✓ yogurt
• walnut
• golden raisin
• dill
• mint
• salt
• black pepper
• cucumber

Instructions

1. 1 Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
2. 2 Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
3. 3 Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.

By Afiyet_olson

Ingredients

• ✓ yogurt
• cucumber
• garlic
• olive oil
• lemon juice
• dill weed
• salt
• pepper

Instructions

1. 1 Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
2. 2 Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
3. 3 Peel and mince garlic.
4. 4 In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

By Patricia J

Ingredients

• ✓ yogurt
• olive oil
• onion
• green lentil
• long-grain white rice
• salt
• pepper
• sour cream

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. 2 Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. 3 Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. 4 Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

By Melissa Mueller

Ingredients

• ✓ yogurt
• lemon juice
• canola oil
• white vinegar
• garlic
• salt
• paprika
• cumin
• oregano
• chicken breast
• canola oil

Instructions

1. 1 Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Maxine

Ingredients

• ✓ yogurt
• chicken breast
• ketchup
• olive oil
• white wine vinegar
• oregano
• mustard powder
• curry powder
• pita bread
• salad green

Instructions

1. 1 Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
2. 2 Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
3. 3 Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

By ITSIE

Ingredients

• ✓ yogurt
• cabbage
• celery rib
• dill
• cilantro
• banana pepper
• spinach
• all-purpose flour
• lemon
• salt

Instructions

1. 1 Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
2. 2 Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

By Sylvia

Ingredients

• ✓ yogurt
• lemon juice
• olive oil
• tomato paste
• garlic
• cumin
• coriander
• salt
• black pepper
• red pepper flakes
• chicken breast

Instructions

1. 1 Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
4. 4 Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Christopher Walters

Ingredients

• ✓ yogurt
• mint
• salt
• water
• cucumber
• mint
• parsley
• raisin
• walnut
• persian rose petal
• ice cube
• pita bread

Instructions

1. 1 Combine yogurt, 2 teaspoons dried mint, and salt in a blender; purée with enough of the 2 cups water to create a smooth, thin soup. It will thicken somewhat when bread is added.
2. 2 Divide cucumbers, ½ cup fresh mint, parsley, raisins, and walnuts among four bowls.
3. 3 Divide yogurt mixture among four bowls.
4. 4 Top with rose petals; add a few ice cubes to each bowl.
5. 5 Tear bread into small pieces; add some to each bowl. Let bread soak before serving cold, 5 to 7 minutes.

By Shadi HasanzadeNemati

Ingredients

• ✓ yogurt
• salt
• red pepper flakes
• ginger garlic paste
• black cumin
• clove
• turmeric
• round steak
• vegetable oil
• onion
• lemon juice
• cilantro
• green chili

Instructions

1. 1 Combine yogurt, salt, red pepper flakes, ginger garlic paste, cumin, cloves, and turmeric in a medium bowl. Mix in beef until evenly coated. Set aside for 15 minutes.
2. 2 Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon onion and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary.
3. 3 Pour in lemon juice and simmer for 10 minutes.
4. 4 Garnish with cilantro, green chiles, and reserved fried onion.

By SRECIPE

Ingredients

• ✓ yogurt
• semolina flour
• white sugar
• vegetable oil
• coconut
• baking powder
• almond
• water
• white sugar
• rose water

Instructions

1. 1 In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
2. 2 In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
4. 4 Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

By Lubna

Ingredients

• ✓ yogurt
• eggplant
• lemon juice
• tahini
• garlic
• cumin
• red chile powder
• olive oil
• salt
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
2. 2 Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
3. 3 Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
4. 4 Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
5. 5 Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

By Diana71

Ingredients

• ✓ yogurt
• all-purpose flour
• baking powder
• egg
• sugar
• butter
• rose water
• cardamom
• almond
• pistachio nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup muffin pan.
2. 2 Sift flour and baking powder into a bowl; set aside.
3. 3 Combine eggs and sugar in a large heatproof bowl; set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale yellow, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.
4. 4 Mix in butter, yogurt, rose water, and cardamom. Stir in flour mixture by hand. Fold in slivered almonds. Spoon into the prepared muffin cups, filling 3/4 full. Sprinkle pistachios over tops.
5. 5 Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

By shahrzad

Ingredients

• ✓ yogurt
• olive oil
• onion
• sugar
• zucchini
• dill weed
• long grain white rice
• water
• salt
• pepper
• garlic

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in sugar until dissolved. Add zucchini, dill, and rice; cook and stir until zucchini softens, about 5 minutes.
2. 2 Add water, season with salt and black pepper, and bring to a boil. Reduce heat; simmer until rice is cooked, about 20 minutes. Cool until lukewarm, about 20 minutes.
3. 3 Meanwhile, combine yogurt, garlic, and ½ teaspoon salt in a bowl. Serve yogurt sauce over zucchini and rice.

By Turkishcook

Ingredients

• ✓ yogurt
• ✓ yogurt
• vegetable oil
• ketchup
• mustard
• garlic powder
• paprika
• allspice
• black pepper
• cinnamon
• curry powder
• chicken breast
• mayonnaise
• garlic
• salt

Instructions

1. 1 In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
2. 2 To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven, 30 minutes.

By IMYASMINA

Ingredients

• ✓ yogurt
• semolina flour
• baking powder
• sugar
• coconut
• butter
• milk
• almond
• water
• sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
4. 4 When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

By Felicia Manocchio

Ingredients

• ✓ yogurt
• basmati rice
• lima bean
• salt
• lamb
• cinnamon
• salt
• black pepper
• butter
• onion
• dill weed
• water

Instructions

1. 1 Thoroughly rinse rice and transfer to a large bowl. Pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
2. 2 Bring a saucepan of water to a boil. Cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
3. 3 Bring a pot of water to a boil. Add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
4. 4 Season lamb with cinnamon, salt, and pepper.
5. 5 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir lamb in melted butter until completely browned, about 5 minutes. Use a slotted spoon to transfer lamb to a bowl. Cook and stir onion in skillet until translucent, about 7 minutes. Return lamb to skillet; add dill and cooked lima beans. Remove skillet from heat.
6. 6 Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. Spoon about 1/3 the partially cooked rice into the saucepan. Layer about half the lamb mixture over the rice layer. Repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. Cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
7. 7 Place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. Remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.

By Sarah Kelly