Growing up with my Iranian family, plain yogurt was a key staple on our menu and I loved it alongside or mushed into nearly every dish. My favorite was simple white basmati rice with yogurt, which I would carefully mold into a cake and nibble at it princess-like, as though it was a rare caviar. Curious to me, most of my friends (I was in Texas at the time) didn't even know what plain yogurt was! More recently however its popularity has grown, along with the greater knowledge of foods in general.
Living now in the Middle East, everyone knows what plain yogurt is, and there is never a lack of great quality plain yogurt. The varieties are endless - from the more liquidy to the thick almost cream cheese consistency. In the Balkans where my husband is from, they drink yogurt by the glass full with many meals (this is a thinner yogurt, but tastes just like your average plain yogurt). I have gotten used to this method although my favorite still has to be the rich and creamy, 'greek style' as some know it, slightly sour plain yogurt. Another variation is the sour yogurt drink found in this region and beyond, in Iran it's called doogh, in Turkey it's Ayran - tangy and fizzy sometimes with various spices/herbs mixed in, it's definitely not for everyone's taste.
My most used yogurt recipe (because it's too simple) is what we call "borani" in Persian. It is basically yogurt mixed with another main vegetable ingredient, the most common being spinach. It can also be done with egg plant, beets, carrots, etc. Basically, you:
Steam or saute the vegetable you want to use - for example: steam/saute some spinach, let it cool, and chop it up (draining off excess water). Then you mix it with yogurt to the ratio that you like. Season with salt, pepper, mashed garlic if you are feeling adventurous, or just a sprinkle of garlic powder. And that's it. It makes a lovely, and healthy, dipping sauce or side dish.
Another classic is yogurt with cucumber, a great summer refreshment:
Peel and chop up cucumbers into fine cubes. Mix with yogurt and season with salt, pepper and dried mint leaves. To make it more exotic, throw in some dark raisins and toasted nuts.
For a guilt-free post-lunch sweet fix, my grandmother always takes a couple bites of yogurt mingled with a mashed date, or you could try a squirt of date syrup (amazing stuff, which I have discovered here in Dubai). Dates are full of nutrients and amino acids which aid in digestion, therefore make a great substitution for sugar - they are also super sweet!
Bananas and yogurt not only make great smoothie ingredients, but they also enhance each other's nutritional benefits. You can also use it as a dessert topping - just mix in a bit of honey and there's a perfect substitute for whipped cream.
The possibilities are endless...get creative!
And enjoy!
