Turkish Humus

 This is a traditional Turkish version and quite a different taste than a shop-bought ones.

Humus (Turkish)

Serves 4

1 cup (130 g) organic garbanzo beans or canned garbanzos

1/2 cup (65 g) tahini (is gluten free)

1 crushed organic garlic clove

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) olive oil

1/2 tsp. (2,5 g) paprika

(gluten-free) crackers or toasted bread to serve

A. Fresh beans:

bir /beer/ 1. Soak overnight.

iki /ee-kee/ 2. Drain well and put in a saucepan with plenty of water to cover.

üç /üch/ 3. Bring to a boil and simmer until soft, about 2 1/2 hours.

                   (a) Skinned garbanzo beans will cook in about 1 1/2 hours.

dört /durt/ 4. Remove the skins and mash until smooth, adding a little water if necessary.

B. Canned beans:

1. Mash in a blender until smooth.

C. Mix

1. Blend the rest of the ingredients with the beans.

2. Serve with crackers or toasted bread.

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Compound Butter for Hors d'œuvres and Other Foods

 Compound butter is great on baked goods (muffins, scones); on pancakes, waffles; on meat, chicken fish, and vegetable; or sliced pieces of bread for appetizers. Here are some examples...

(Use organic ingredients and if needed, gluten- and dairy-free.)

I. orange zest + rosemary + butter + sourdough bread

II. lemon zest+ dill + butter + grain bread

III. lime juice + basil + butter bagel/baguette/Artisan bread

IV. lemon juice + parsley + herbs: basil, oregano, rosemary, black pepper + fresh bread

V. olive oil + herbs: chives, thyme, sage, rosemary + fresh bread

VI. rosemary + paprika + butter  + cooked steak, chicken, or fish

VII. jalapeño pepper + lime juice + butter + grilled meat, chicken, fish, shrimp, or vegetables

VIII. honey + orange zest + butter + toast, cornbread, scones, baked sweet potatoes

1. Chop and mash together the ingredients.

2. Spoon the butter onto a piece of parchment paper or plastic wrap.

3. Form into a log and wrap well.

4. Chill for at least three hours before using.

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Labneh Cheese

Labneh is a Middle Eastern tangy, thick, and creamy cheese, from just two ingredients, but  add olive oil and a sprinkle of za'atar if you wish. Serve as a mezzo plater; into a salad, pizza, sandwich....

Λάχεν /láchen) (Greek)

lahana (Turkish)

(Hebrew) /lahana/ לאהנה

(Arabic) /lahana/ لاهانا

Makes 2 cups (5 dl)

4 cups (10 dl) Greek yogurt is the best choose. (Try a dairy-free yogurt as well.)
1 tsp. (5 g) kosher or sea salt

1. Stir together the yogurt and salt.
2. Scrape the mixture into a layer of cheesecloth, line a strainer with coffee filters (cover with plastic wrap), or kitchen towel
 (a) If the yogurt is thick, use one layer of cheesecloth, if thiner, use two layers.
3. Tie the cheesecloth around a wooden spoon. Bring the edges together and knot them around a spoon's handle.
4. Place the spoon across the top of the bowl, so the labneh hangs in the center without touching the bottom.
5. Chill for 24 hours (good for a dip)
 (a) The longer it is strained, the thicker it will be (cheese-like version), another 24 hours.
7. Remove it from the cheesecloth.
8. Store in an airtight container in the refrigerator 3-4 weeks.

Enjoy with:
(Use organic if possible)

• drizzle with olive oil
• sprinkle with 1 Tbs. (15 g) za'atar or sumac 
• fresh herbs: dill, cilantro, Italian parsley...
• lemon zest
• 1/4 tsp. (1 ml) lemon juice
• minced warm roasted garlic
• scoop with vegetables: cucumber, tomatoes, radishes...
• add nuts and/or seeds
• soaked almonds
• honey and figs
• fruits: grapes, plums, cherry tomatoes, etc.
• warm roasted fruit 
• jams
• on pita bread
• spread onto crostini
• serve with muffins, cones, or morning breads
• a replacement for cream cheese or sour cream
• etc.

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Sweet Potato Dip with Miso and Lime

An Asian (miso)-Latin American (sweet potato) type appetizer dip, spread on sandwiches, or topped on vegetables.

Makes 2 cups (480 ml)

2 medium organic sweet potatoes*

2 Tbs. (30 ml) each organic: lime juice and white miso* paste

1 Tbs. (15 ml) grated ginger

1/2 tsp. (2,5 ml) grated organic lime zest (for appetizer: some zest for garnish)

1. Pierce sweet potatoes with a folk, leave skins on.

2. Cook until soft: either

• microwave 7-10 minutes 
• bake an hour at 400℉ (205℃)

3. Cool sweet potatoes about 10 minutes.

4. Cut them in half and coarsely chop them.

5. Blend in a food processor with the other ingredients with about 2 Tbs. (30 ml) of water.

6. Serve:

• warm or at room temperature as an appetizer dip garnished with lime zest 
• warm over vegetables, meat, or fish
• cold for a sandwich spread

* Sweet potatoes were found in Peru, dated to nearly 8000 BCE.

* Miso みそ or  麹菌 /kōjikin/ (Japanese)  is fermented soybeans, rice, or barley.

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Feta Sauce

It is a take off on Greek tzatziki with a nice flavor from feta cheese. Add fresh mint for a added flavor. Try it on lamb, chicken, or salmon. It makes a nice appetizer dip as well.

Serves 12

1 organic garlic clove

pinch or two of sea salt

1 cup (240 ml) organic plain (dairy-free) yogurt or Greek yogurt

1 ounce =1/4 cup  (30 g) (dairy-free) feta cheese 

4 tsp. (20 g) mint

4 tsp. (20 ml) organic lemon juice

1 Tbs. (15 ml) water

1. Cut the garlic clove and rub into it with salt with the knife to form a paste.

2. Put it in a bowl and add the yogurt.

3. Add the crumble the feta cheese, mint, lemon juice, chopped dill, water. Stir.

Look at our other appetizer dips.

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Kefir Dips and More

Kefir is a cultured, fermented milk beverage that tastes a lot like yogurt. I like Turkish "ayran" but can not find it often. So Kefir is the next best drink.-Mike

I usually add a little water, but here are three kefir dips that can be used with vegetables and crackers; spread over fresh vegetables, meat, fish or spread on a sandwich.

Each makes about a cup (240 ml)

Balsamic Beet Kefir Dip

Preheat the oven to 400F (200C)

2-3 large organic beets, peeled and diced (about 4 cups/520 g)

1 tsp. (5 g) ground black pepper

2 Tbs. olive oil

1 cup (240 ml) organic, plain kefir

3 Tbs. (45 ml) balsamic vinegar

1 tsp. (5 g) each: organic honey and fresh thyme leaves

1. Place chopped beets onto a large sheet pan, drizzle with olive oil, and season with pepper.

2. Toss to coast and bake 40-50 minutes, flipping once.

3. Let cool 5-10 minutes.

4. Place beets and remaining ingredients in a food processor.

5. Blend until combined.

6. Season with more pepper to taste.

Kefir Artichoke Dip

1 cup (240 ml) organic, plain kefir

4 ounces (10 g) organic cream cheese, softened

1 tsp. (5 g) capers

1 Tbs. (15 ml) organic lemon juice

1 tsp. (5 ml) Dijon mustard

ground black pepper to taste

3/4 cup (95 g) Parmesan cheese

1 cup (130 g) canned artichoke hearts, drained and chopped.

1. Combine kefir and cream cheese with a hand mixer or blender until smooth.

2. Mix in capers, lemon juice, mustard, and pepper, until well blended.

3. Fold in cheese and artichoke hearts.

Garlic and Avocado Kefir Dip

2 organic garlic cloves

1/2 Tbs. (7,5 ml) olive oil

3 Tbs. (45 ml) organic, plain kefir

2 medium organic avocados

1/2 tsp. (2,5 g) each: organic honey and black pepper

1. Sauté garlic in olive oil over low heat.

2. Remove and let cool.

3. In a blander or food processor, add kefir, avocado, honey, pepper and garlic.

4. Blend until well-combined.

5. Mixture will be thick and airy.

-modified "Live Naturally"

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Spicy Ewe Cheese Spread

Ewe is a creamery Hungarian cow's and sheep's milk.
 

Körözött juhtúró

4 ounces (100 g) soft ewe cheese, at room temperature

4 ounces (100 g) organic butter, at room temperature

1 tsp. (5 g) paprika

2 tsp. (10 g) mustard

2 tsp. (10 ml) beer

1/2 tsp. (2,5 g) ground caraway seeds

1 bunch chopped chives or 1 tsp. (5 g) chopped organic onion for garnish

egy 1. Mix all the ingredients together to make a smooth paste.

kettő 2. Decorate with chopped chives or onions.

három 3. Spread 

• over toast or crusty bread
• in stuff peppers

Usually served with beer.

Add Hungarian stuffed tomato appetizer along with this:
https://www.blogger.com/blogger.g?blogID=4757368533685219635#editor/target=post;postID=2498269560254611386;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=link

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Tips on How to Enjoy Kefir

It is a beverage made from fermented milk (cow, goat, or sheep) from kefir grains, rich in probiotics, reduce inflammation, and support the immune systems.

It probably originated in Eastern Europe and Russian. Traditional kefir (kephir) was made in goatskin bags that were hung near a doorway. The bags would be knocked by anyone passing through to keep the milk and kefir grains well mixed. Luckily, it can be found in many grocery stores. 

Use organic ingredients and plain kefir: 

• Purée kefir, papaya, cardamom, and honey in a blender for a traditional lassi drink.
• Combine kefir, quick oats, chia seeds, vanilla, and cinnamon. Let it stand until it thickens for an easy, no-cook oats.
• Strain kefir through a cheesecloth set over a bowl and let stand overnight. Stir in chives and minced garlic for a thick, creamy spread.

Kefir grains of bacteria and yeasts

 7 inches (18 cm)

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Marinated Mushrooms à l'Italian

The mushrooms will keep about a week in the refrigerator. So you can use them in many ways: on a sandwich, in a salad, part of an antipasto spread, or just as a snack.

Funghi marinati alla italiana (Italian)

Makes about 1 1/2 quarts (about a 1420 g)

1 1/2 cups (360 ml) white wine vinegar

2 sprigs of rosemary

2 fresh bay leaves

2 tsp. (10 g) sea salt

1 1/4 tsp. (6,2 g) crushed red pepper flakes

1 pound (455 g) small white organic button mushrooms

2 cloves of garlic, crushed and peeled

peel of 1 organic orange

olive oil

2 Tbs. (30 g) chopped parsley

1. Combine the vinegar, 1 cup (240 ml) water, the rosemary, bay leaves, salt and red pepper flakes in a large saucepan.

2. Bring to a boil, add the mushrooms. Lower to a simmer. 

3. Cover and cook until the mushrooms are tender, about 5 minutes.

4. Remove from the heat, add the garlic and orange peels.

5. Let it cool completely in the cooking liquid.

6. Pack the mushrooms and their seasonings into a sterilized jar. 

7. Pour the liquid over them to cover.

8. Seal the jar, refrigerate at least 24 hours or up to a week. 

9. To serve, drain off the liquid.

10. Drizzle with olive oil, add the parsley, toss well, and serve as you like.

-modified Lindia's Celebrate Like an Italian

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Enjoying Cinnamon 3 Ways

It has long been used for its antibacterial properties, rich in inflammation and slow the growth of bacteria. 

• Combine cinnamon sticks, sliced ginger, cardamon pods, and vanilla beans in a pot of water. Simmer for 10 minutes and strain for a caffeine-free chai.
• Mix cinnamon powder into raw organic honey and coconut oil. Use instead of butter on pancakes or toast.
• Cook thickly-sliced organic carrots in organic orange juice. Toss with cinnamon, minced garlic and olive oil.

Cinnamon tree

  

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Tomato-Basil Butter

Spread it on toast, French bread, artichokes, vegetables, etc.

1/3 cup (65 g) sun-dried tomatoes (not packed in oil)
2/3 cup (150 g) (dairy-free) butter, softened
1/2 cup (100 g) minced basil
pinch or two of black pepper to taste

1. Put the sun-dried tomatoes in hot water for 30 minutes.
2. Drain and chop.
3. Combine the rest of the ingredients in a bowl.
4. Add the sun-dried tomatoes and mix well.

    

 

black pepper on a tree

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Sauerkraut Dips

It does not have a strong sauerkraut taste. Use as a dip, spread on bread or meat, etc.

Sauerkraut and Mayonnaise

half each: drained organic sauerkraut and (dairy-free) mayonnaise
black pepper and paprika to taste

1. Mix ingredients.

Sauerkraut and Spinach

1 1/2 cups (300 g) drained organic sauerkraut 

1 1/2 cups (300g) frozen organic spinach (thawed and squeezed of extra water 

4 Tbs. (60 g) (dairy-free) mayonnaise

1. Place all ingredients in a food processor.

2. Pulse to the texture of pesto.

 (a) If you want it thinner, add a little sauerkraut juice.

Homemade Sauerkraut 

4 cups (800 g)

takes 1-3 weeks

1/2 small organic cabbage, shredded = 4 cups (800 g)

2 tsp. (10 g) sea salt

1 tsp. (5 g) caraway seeds

1. In a large bowl, mix the shredded cabbage with the salt and caraway seeds.

2. Let it rest for 15-20 minutes.

3. Pack the salted cabbage mixture tightly in a satirized mason jar with a lid.

4. Place it out of direct sunlight to ferment for 1-3 weeks or desire flavor.

5. Store in the refrigerator.

NOTE: It might bubble and foam. Skim off before refrigerating. IF it turns a strange color or get fuzzy, throw it out and start again. 

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Herb Butter Spreads

Here's a basic herb butter, but it can be adjusted in many ways for breads, vegetables, fish, or appetizers.

Makes 1 cup (240 ml)

As a rule of thumb, ¼ teaspoon (1 ml) dried = 1 teaspoon (5 ml) fresh.

1 cup (240 ml) soften butter or margarine

1 Tbs. (15 ml) thyme and marjoram or 2 Tbs. (30 ml) fresh basil

1. Mix together.

2. Put in a fancy container.

3. Refrigerate from 1 to 24 hours before using. 

4. When it hardened, remove and serve on a plate or left in the container.

5. Very fancy: line the container with edible flower petals* before adding the mixture.

Try different herbs or combinations for flavor: (some suggestions)
         herb = flavor

• basil = minty 
• chives = garlic 
• cilantro or coriander = Latin American 
• lemon balm = sweet
• lemon verbena = lemony
• lemongrass = lemon
• tarragon = anise-like
• sage = slight lemon
• chili powder = add some heat
• rosemary = minty
• curry powder = Indian

Herb garlic butter:

1/2 cup (115 ml) softened butter

2 Tbs. (30 ml) Italian parsley

1 1/2 tsp (7 ml) minced garlic

*See: Nutritional Information "Edible Flowers"
http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html

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Olive Spread

A variety of olives makes this a tasty spread or appetizer dip.

Espalhe Olive (Portugese)

Makes 3 ½ cups (830 ml)

marinate 3 days

1 ½ cups (340 g) pitted green olives

½ cup (115 g) pitted black olives

1 cup pickled organic vegetables (cauliflower, carrots, celery, etc.)

2 Tbs. (30 ml) capers

3 garlic cloves

1 stalk of organic celery, thinly sliced

3 Tbs. (45 ml) red wine vinegar

1 Tbs. (15 ml) chopped parsley (=1 tsp. dried)

1 Tbs. (15 ml) dried oregano

1 tsp. (5 ml) crushed red pepper fakes

1 organic scallion or small onion, chopped

¼ roasted bell pepper, finely chopped

1 ½ cups (355 ml) olive oil

1. In a food processor, finely chop the olives, pickled vegetables, capers, and garlic.

2. Transfer to a bowl and add the celery, vinegar, parsley, oregano, red pepper flakes, scallion/onion, roasted bell pepper, and 1 tsp. (5 ml) black pepper. Mix.

3. Add the oil, cover, and refrigerate at least 3 days and up to a week.

4. Use an appetizer dip, spread on slices of bread or hard (dairy-free) cheese, over fish, onto a sandwich...

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Baba Ghanoush

Baba ghanoush (also: baba ganush, baba ghanouj, baba ghanoug) is a Levantine cuisine, a culinary tradition before and during the Turkish-Ottoman Empire. Today, the dish is found in Jordan, Lebanon, Palestine, Israel, Syria, Cyprus, southern Turkey and northern Iraq, plus in many US groceries.  

We enjoy it as a dip, but the store that carries it, is a long drive. So it is better to make it ourselves: shorter driving time, cheaper, and taste better-at least we think so!

(Arabic) بابا غنوج‎ 

/bābā ghannūj/

"pampered papa"

abugannuş (Turkish)

(Hebrew) באבא גנוש

/alat ḥatzilim/

Preheat the oven to 400F (200C or gas mark 6)

2 organic eggplants, 1 1/2 pounds (680 g) each

3-4 Tbs. (45-60 ml) olive oil + some for garnish

1/2 cup (90 g) organic tomatoes, seeded and diced

2 Tbs. (30 g) (gluten-free) tahini

2 Tbs. (30 ml) freshly squeeze organic lemon juice

2 minced garlic cloves

1/2 tsp (2,5 ml) ground cumin

1 tsp. (5 ml) minced parsley, and some for garnish

optional: 

• blend in finely diced onions and/or other vegetables
• add chili powder and/or mint
• concentrated pomegranate

1. Slice the eggplants in half, lengthwise.

2. Prick the skin with a fork.

3. Brush the entire eggplant with olive oil.

4. Sprinkle the cut-side with some salt.

5. Place the cut-side down on a baking sheet.

6. Roast the eggplant about 35-40 minutes, until it is soft. 

7. Remove from the oven and tent loosely with aluminum foil. Allow to cool to room temperature.

8. Scrape most the seeds as possible from the cooled eggplant.

9. Scrape the remaining pulp into a food processor.

10. Pulse 2 or 3 times.

11. Add 1/4 cup (45 g) of the tomatoes, tahini, lemon juice, garlic, and cumin.

12. Purée for 10-20 seconds.

 (a) It can be lumpy or smooth.

 (b) Purée longer time makes a smoother dip. 

 (c) For more texture, mash the eggplant pulp by hand with a fork and stir in the other ingredients.

13. Scrape into a bowl. 

14. Top with remaining 1/4 cup (45 g) tomatoes.

15. Drizzle with 1 tsp. (5 ml) olive oil and sprinkle with the parsley.

16. Serve with warm (gluten-free): pita bread, pita chips, tortilla chips; organic cucumber slices; spread on a sandwich; etc.

 (a) at room temperature or chilled.

 (b) Cover and refrigerate up to 5 days.

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Creamy Tofu à la Ginger and Lime

Do you need to add creaminess to a stew or a spread on bread, etc.? Try making tofu cream with spicy ginger lime.

Make about 20 minutes before using it.

1/2 pound (225 g) organic soft tofu

2 Tbs. (30 ml) organic lime juice

3 Tbs. (45 ml) olive oil                                                            

2 tsp. (10 ml) each: minced peeled ginger and rice vinegar          ginger plant with flower

dash of pepper                                                                                

1. In a food processor, combine all the ingredients.

2. Whirl until a creamy mixture forms.

3. Place in a bowl, cover, and refrigerate until really to serve or use in a stew.

-modified The  Voluptuous Vegan

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Eggplant and Chia Spread

Chia seeds* add great taste and nutrition to this eggplant, to spread on bread, crackers, or flatbread or as an appetizer dip.

Makes 2 cups (480 ml)
Preheat the oven to 425F (220C)
Takes over 3 hours before serving

1 organic eggplant

1 each: minced shallot or onion, garlic clove, and organic tomato

2 Tbs. (30 ml) minced parsley or 2 tsp. (10 ml) dried parsley

2 Tbs. (30 ml) olive oil

1 Tbs. (15 ml) whit wine vinegar

1/2 tsp. (2,5 ml) organic sugar

pinch or two of black pepper 

cayenne pepper to taste

1-2 Tbs. (15-30 ml) chia seeds

1. Cut the eggplant in half lengthwise and with a knife, make a few cuts every inch (2,5 cm) on the cut side.
2. Sprinkle with salt and let stand for 30 minutes.
3. Rinse with cold running water, dry with paper towels, and brush the cut side with olive oil.
4. Place cut side down on a baking sheet and bake for 45 minutes or until very soft. Let it cool.
5. Remove the pulp from the eggplant and chop it very finely.
6. Put the chopped eggplant in a mixing bowl and add shallot, garlic, tomato, parsley, olive oil, vinegar, sugar, black pepper, cayenne pepper and chia seeds.
7. Mix well and transfer to a nonmetallic strainer to drain for an hour.
8. Chill for 2 hours.
9. Serve with (gluten-free) pita brad, crackers, or flatbread or as a dip.

-modified Cooking with Ancient Grains

* Chia seeds 

• were domesticated about 2700 BCE in southern Mexico and American SW
• rich in omega-3 fatty acids and important nutrients; more antioxidants than blueberries; contains calcium, phosphorus, magnesium, and manganese; B vitamins, copper, zinc, potassium and iron
• can be eaten raw, sprinkled over cereal, salads, or other foods for a little crush and big nutritional value
• never wash nor grind the seeds. They are too small!

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Stuffed Tomates

Mike found a 1967 Pennsylvania Dutch Recipes book in his mother's bookcase. This recipe has cooked chicken, but we used tofu.

Stuff 4 tomatoes

A. Mix together:
1 cup (240 ml) crumble organic tofu (or substitute chopped cooked cold chicken or canned tuna)
1 chopped organic celery stick
1 tsp. (5 ml) minced onion
2 Tbs. (30 ml) chopped organic bell pepper
2 chopped organic hard-boiled eggs
2 tsp. (10 ml) mustard
little mayonnaise, organic yogurt, or almond yogurt-dairy free to moisten the mixture

B. Preparing:
4 large firm, ripe organic tomatoes

1. Remove small slice across the stem end.
2. Refill tomato shells with the mixture.
3. Chill and serve cold.

optionals: pinch of curry or paprika on top of each one

Pennsylvania Dutch were Germans who immigrated to USA in the 18th and 19th century. They settled in present-day Lancaster county of Pennsylvania and still follow traditional culture.

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Tomato Spread

There are many ways* to enjoy this German tomato spread.

Brotaufstrich mit Tomaten (German)

3-4  organic fresh or canned (14 oz. /420 g) tomatoes

1/4 cup (60 ml) dried organic chopped tomatoes in oil

2 tsp. (10 ml) olive oil

2 chopped cloves of garlic

2 Tbs. (30 ml) each organic: whipping cream, tomato paste
2 Tbs. (30 ml) chopped basil (or 2 tsp./10 ml)

ground black pepper to taste.

1. Either chop the vegetables very finely, use a blender, or food processor.

2. Sauté onion and garlic.

3. Add drained diced tomatoes, dried tomatoes, and tomato paste.

4. Cook, add reserved tomato juice as needed, until vegetables are soft and a thick paste.

5. Add cream and stir.

6. Remove from the heat. Cool.

7. Stir in fresh basil.

*Usage:

• Refrigerate.
• Serve cold.
• Use within 3 days or freeze.
• Use for sandwich fillings, spread on toast, muffins, or open-face sandwich.
• Spread on grilled eggplant, zucchini or bell pepper with favorite cheese.
• Mix in some cream cheese.
• Add slices of hard boil egg.
• Spread on bread with sprinkle of cheese, then boil for several minutes. Cut into quarters for appetizer.
• Use as a dip with crackers.
• Add herbs that go well with tomatoes: allspice, basil, cloves, cumin, fennel, marjoram, oregano, or parsley.

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Tzatziki (Cucumber and Yogurt Sauce)

This Greek sauce is served on grilled meats or as a dip.

τζατζίκι (Greek)
/tzatzíki/

Makes 2 ½ cups (600 ml)

traditionally, sheep or goat milk is used or 

2 cups (480 ml) plain organic yogurt or Greek yogurt (almond yogurt-dairy free)

1 tsp. (5 ml) sea salt

4 chopped garlic cloves

2 tsp. (10 ml) each: dill and mint or parsley

½ organic lemon juice

1 organic cucumber

1. Cut the cucumber in half.

2. Sprinkle salt over the cucumber. Let it drain about half an hour.

3. Rinse off the salt.

4. Shed the cumber in a bowl.

5. Add the garlic, dill, mint/parsley, yogurt, and lemon juice.

6. Mix well.

7. Serve cold as 

• an appetizer dip
• add to a cold soup (Turkish cuisine)
• thin with water and serve as a soup (Bulgarian, Macedonia, or Serbian cuisine)
• added to other meze (Arabic for the Spanish tapas) dishes (Iraq cuisine)
• used kefir instead of yogurt to make a drink to pour over mixed vegetables or eggs (Caucasus Mountain cuisine)
• use a thicker yogurt with chopped nuts and raisins (Iran cuisine)
• use coriander, cumin, mint, cayenne pepper for Indian raita dish or served over raw vegetables and fruit

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