Sunday, February 28, 2010


This sauce is a pillar in Turkish cooking. You'll find it referenced over and over again. The topping may change a bit from recipe to recipe but the main part of the sauce will remain constant.

Most important part of this sauce is to ensure yogurt is not too watery. There are multiple methods to remove water from yogurt such as leaving it in a bowl on a paper towel overnight or putting it over container that is covered with a cheese cloth. I use a strainer over a cup.

For crushing garlic, there are different methods as well. Here is a picture of my garlic crusher. In this crusher, the most important thing is to slice garlic in two and put salt along with it before starting to crush. I also find that if garlic is frozen, it is easier to crush. Mine is heavy duty and was brought all the way from Turkey. In the last few years, I've seen them in Canada made of wood and stone.

1 cup yogurt, 2 pieces of garlic, 1 teaspoon salt

  • Place yogurt in strainer and leave in the fridge for 1-2 hours
  • Cut garlic in two, add salt and crush them well
  • Mix yogurt and garlic together. Add more salt if needed.

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