Sweet and Savory Yogurt

Name: Sweet and Savory Yogurt
Yield: makes 4 cups
Ingredients: 20 unsulfured dried apricots; 2/3 cup golden raisins; 1/3 cup finely chopped and loosely packed fresh flat-leaf parsley; 1/3 cup finely chopped and loosely packed fresh cilantro; 1/3 cup finely chopped and loosely packed fresh mint leaves; 1/3 cup coarsely chopped Maple-Glazed Walnuts (page 141); 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons maple syrup; 1 teaspoon freshly squeezed lemon juice; 1/4 teaspoon sea salt; 1/4 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; 2 cups organic plain yogurt

December 9, 2011

Yogurt is a wonderful international culinary staple that’s been subverted by American agribusiness. Contrary to popular belief, genuine yogurt is anything but the thick, overly sweetened blend you’re likely to find in the refrigerated section at your local grocery store. Designed as quickie substitutes for breakfast, too often they’re laden with copious sugar for a rapid ride on the glucose express. Real yogurt—the healthier version known to the rest of the world—is generally much lighter. It’s also served in a wider variety of contexts, such as Indian raitas, served as a condiment, and Greek tzatziki, a combination of cucumbers and yogurt served as a dip, condiment, or spread. Yogurt (the name is Turkish) is meant to refresh, and this version is an ideal topping on cucumbers, lamb, or Middle Eastern Chickpea Burgers (page 112). When I first proposed this blend, one of my recipe testers looked at the long list of ingredients and asked, “all this for yogurt?” And then she took a taste …

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