Yoghurt Archives | Foodeva Marsay

There should be no limit to how much a human can be grateful for. Trying to count all our blessings is a challenge, but we should never forget to give thanks to the Almighty for granting us every little that we have and/or that comes our way. Today I am grateful for this view, (more on my trip to Italy in future posts;-) )

Working on Foodeva Marsay Blog posts with this View.. Water Feature at Castello Dal Pozza Hotel, in Arona,Italy.

and WIFI off-course, so I can get ahead with with bringing YOU my blog posts?… BUT MOST IMPORTANTLY it is the little things that matter most, I am Grateful to this little stumble upon, I had one day in my kitchen in Bahrain, while tossing together a few ingredients for a dip, this is what emerged.

Now this has become my absolute Favourite Dressing/Sauce/Dip…. it is so versatile that it can be used and enjoyed with almost anything you like. Do give this one a try and you will see what I mean. I have added here a simple Roasted Vegetable dish that the Yoghurt and Tahini dressing pairs well with, But limiting it to just theses vegetables is not necessary. Personally I enjoy this with a Salad, grilled meats, or as a dipping sauce for savouries. Tahini is a sesame seed paste that is made from soaking sesame seeds in boiling water, and grinding them into a paste, using water to achieve the desired consistency of it. However, here I have used ready store bought variety which is readily available here in Bahrain Supermarkets.

Do give this recipe/s a try, and I look forward to all your feedback, always.

Happy Dip/Sauce/Salad Dressing Making Lovelies?

Marriam S.

Roasted Sweet Potato and Butternut

Servings: 4-6
Difficulty: easy
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Author : Foodeva Marsay (@foodeva_marsay)

INGREDIENTS

1 Large Sweet Potato (Peeled and Cut into Wedges)

1 Small/Medium Butternut (Peeled and Cut into wedges)

2 Small Red Onions (Peeled and cut into quarters)

2 Tablespoon Olive Oil

1/2 Tablespoon Lemon Juice

1/2 Teaspoon Cinnamon Powder

1/2 Teaspoon Salt (or to taste)

1/2 Teaspoon Black Pepper (crushed/powder)

1 Teaspoon Dried Parsely

METHOD

? Preheat Oven to 200 Degrees Celsius

? Toss all the above ingredients well

? Place the vegetables in a single layer onto a baking sheet lined with baking paper.

? Bake in Oven for 25-30 minutes, Turning over the vegetables just once during baking time.

? Serve Immediately drizzled with Yoghurt and Tahini dressing and a scatter of freshly chopped Parsley .

Roasted Sweet Potato and Butternut served with a Yoghurt and Tahini dressing.

Yoghurt and Tahini Dressing/Sauce

Servings: 3/4 Cup- 1 Cup
Difficulty: easy
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AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS

1/2 Cup Plain Yoghurt

1/4 Cup Tahini (sesame seed paste)

1 Garlic Clove (paste)

3 Tablespoon Lemon Juice

3 Tablespoon Olive Oil

Salt and Pepper (1/4 teaspoon each or to taste)

INSTRUCTIONS

? Add all ingredients together, except the salt and pepper, and whisk together well until combined.

? Season with salt and pepper, stir well.

? Dressing/Sauce is done…Easy Peasy!!!

*NOTES BY FOODEVA MARSAY*

This Dressing/Sauce Keeps well for 1 week in the refrigerator,
Bring to room temperature before enjoying served on roasted vegetables, salads, savouries or grilled meats.
Makes for a wonderful spread for pitas/wraps/sandwiches too.
MY RECENT FAV?
Yoghurt and Tahini Dressing/Sauce

I Love how Foods of the World tend to intermingle. Take this Creamy and Cool Yoghurt Sauce for instance, though it may have it’s roots in Greece Known there as Tzatziki, this rather humble dip is also a HUGE part of Arab food culture, most commonly known as Cucumber Laban/Yoghurt , and this very kind of Sauce is also part of the Indian Menus, known as Raita.

I for one, since moving to Bahrain, have taken a Liking to this Sauce. Found at almost all restaurants, either as a cold Meze To enjoy with Pita/Arabic Breads OR as a Side Dish to complement just about any dish. This Creamy and Cool Yoghurt Sauce, is so easy to make, that it has now become a favourite dip in my home.

So next time you have guests coming over, OR just add a change to your regular everyday meal, try serving this Middle Eastern Cucumber Yoghurt Sauce, perfect with pita/arabic breads, delicious with grilled meats and fish and a refreshingly cool add on to any spicy curry or rice dish???.

Middle Eastern Cucumber Yoghurt Sauce

Servings: 1 Cup
Difficulty: easy
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Author : Foodeva Marsay

Ingredients
? 1/2 Cucumber Grated (any variety)
? 1 Cup Plain Yoghurt
? 1 teaspoon Garlic Paste
? 1 Tablespoon fresh Mint, finely chopped (fresh Dill may also be used)
? 1 Tablespoon Olive Oil
? 1/2 Tablespoon Lemon Juice
? Salt (To Taste)
? 1/2 teaspoon Ground Black Pepper

Method
? Halve to Cucumber, lengthwise, and remove seeds
? Grate Cucumber, I used the English Cucumber with skin on.
? add to this grated cucumber 1/2 teaspoon salt, and allow the water to draw out for 10 minutes.
? While the water draws out of the Cucumber, go ahead with the rest of the preps.
? In a lage enough vessel whisk together the Yoghurt, Garlic Paste, Lemon Juice, Olive Oil, and Mint.
? Squeeze out, as much as possible, the remain water from cucumber, and add cucumber to the yoghurt mix.
? Season with Salt and Ground Black Pepper, mix through well
? May be Kept in Fridge a few hours before serving (if it lasts that long?)
THAT’S IT….ENJOY!!!
?Foodeva Marsay?)

Middle Eastern Cucumber Yoghurt Sauce...served here with Arabic Bread and sliced Carrots, olives and sliced peppers — Middle Eastern Cucumber Yoghurt Sauce…served here with Arabic Bread and sliced Carrots, olives and sliced peppers