Lebanese yogurt sauce recipes

Grilled Lebanese Chicken Kebabs with Garlic Sauce

Grilled Lebanese Chicken Kebabs with Garlic Sauce

Warm and hot spices, floral herbs, garlicky sauces, tangy lemon and yogurt, tender meats beautifully charred on a grill to juicy perfection—that’s Lebanese (and much of Middle Eastern) cooking
Classic Lebanese Zaatar Spice Mix

Classic Lebanese Zaatar Spice Mix

The mix includes the lemon garlic yogurt dipping sauce, olive oil, fresh Persian cucumbers, fresh made hummus and sesame bread
Yogurt Soup

Yogurt Soup

Lebanese Lentils and Rice. While the rice is cooking, prepare the soup base by beating the egg with the flour in a large sauce pan
Lebanese Beef and Green Beans

Lebanese Beef and Green Beans

Mediterranean Steak Pita Wraps with Mint YogurtSauce. I also like to top my Lebanese Beef and Green Beans with a big dollop of plain yogurt and freshly chopped parsley
Lebanese Rice pudding/Riz B Haleeb

Lebanese Rice pudding/Riz B Haleeb

This recipe is Lebanese version of rice pudding “Riz B Haleeb” which translates to “Rice in Milk”. This recipe is adapted from the book “ Hadia Lebanese style recipes” by Haida Zebib Khanafer
Yogurt Cheese with Pistachios and Pomegranate

Yogurt Cheese with Pistachios and Pomegranate

Lebanese Style Cauliflower . Now that I think of it, Diana Henry’s Hot Green Sauce would make an excellent topping, too, if you’re looking for something a little more picante
Turkey Kibe (Quibe) with Cucumber (Tzatziki) Sauce

Turkey Kibe (Quibe) with Cucumber (Tzatziki) Sauce

  I like to use the greek yogurts to make this sauce.   If you are using a regular yogurt, be sure to place the yogurt on a cheese cloth in a bowl for several hours to allow the water to drain from the yogurt
Hummus with Lamb and Lemon Herb Sauce

Hummus with Lamb and Lemon Herb Sauce

Lebanese, Middle Eastern Servings. Known in the Middle East as Hummus Kawarma, this Hummus with Lamb and Lemon Herb Sauce is downright delectable
Sumac

Sumac

One dish I learned to prepare from a Lebanese friend was a potato dish where ground sumac was soaked in hot water with a clove of crushed garlic and then added to cooked potatoes and onions which have been sautéed in olive oil