Cooking, Recipe

Creamy Yoghurt Sauce With Cumin

It goes well with barbequed meat and a salad.

Image by Jacek Halicki, CC BY-SA 4.0, via Wikimedia Commons

I made this sauce regularly when I lived in Istanbul. It was inspired by a dinner at a friend’s Persian restaurant.

I usually make it as a dipping sauce when I have chicken or lamb kebabs for lunch or dinner.

Ingredients:

Plain Greek Yogurt, 3/4 cup
Olive oil, 1 tablespoon
Lemon Juice, 1 tablespoon
Egg Yolk, 2 large
Salt, 0.25 tsp
Granulated Sugar, 0.25 tsp
a dash of cumin

Process:

1. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the yogurt, oil, lemon juice, egg yolks, salt, cumin, and sugar.
2. Cook over simmering water (at a very low temperature), stirring constantly, until the sauce is thick enough to coat the back of a spoon (about 6 to 8 minutes).

3. Let cool and whisk till creamy.

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