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Decadent Green Tea Slushie
Drink

Decadent Green Tea Slushie

3.0

Prep
10 min
Cook
Total
280 min

Instructions

  1. 1 Combine boiling water and green tea in a tea pot; cover pot and steep tea, at least 30 minutes. Strain tea and pour into ice cube trays; freeze until solid, 4 hours to overnight.
  2. 2 Put 6 green tea ice cubes in a blender; pulse until mostly crushed. Add yogurt and sugar and blend until desired consistency is reached.

By hondafifi

Strawberry-Yogurt Shake
Drink American

Strawberry-Yogurt Shake

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine ½ ice cubes, bananas, strawberries, and yogurt in a blender; blend on high until smooth. Add remaining ½ ice; blend until smooth. Serve immediately.

By Jackie

Salty Cumin Lassi
Drink Indian

Salty Cumin Lassi

1.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.
  2. 2 Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.

By Sunaina

Indian Lassi
Drink Indian

Indian Lassi

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill 6 tall glasses with ice cubes.
  3. 3 Place yogurt, ice water, crushed ice, sugar, and salt in a blender; blend until frothy.
  4. 4 Pour over ice cubes in the glasses to serve.

By Simmi G

Labneh (Lebanese Cream Cheese)
Appetizer Middle Eastern

Labneh (Lebanese Cream Cheese)

4.7

Prep
5 min
Cook
Total
1445 min

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

Authentic Homemade Yogurt
Breakfast Middle Eastern

Authentic Homemade Yogurt

4.9

Prep
40 min
Cook
5 min
Total
525 min

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

Mast-o-Laboo (Beet Yogurt)
Appetizer Middle Eastern

Mast-o-Laboo (Beet Yogurt)

5.0

Prep
10 min
Cook
45 min
Total
115 min

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

Haydari (Turkish Yogurt Dip)
Appetizer Middle Eastern

Haydari (Turkish Yogurt Dip)

4.4

Prep
15 min
Cook
Total
495 min

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

Bazlama - Turkish Flat Bread
Dinner Middle Eastern

Bazlama - Turkish Flat Bread

4.6

Prep
30 min
Cook
15 min
Total
240 min

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