Yogurt Sauce
Serve this yogurt with lamb, chicken or fish kebabs, basmati rice, quinoa, or couscous. Spoon a dollop into pureed soups just before serving or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.
Directions
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In a medium mixing bowl, whisk together yogurt, olive oil, and 1 tablespoons water to thin. Stir in herbs and garlic. Adjust salt and lemon juice to taste. Cover and refrigerate leftovers for up to 5 days.
From Shawnie's class “Global Appetizers”
