Ginger Almond Yogurt Sauce and Tomato Mint Relish

The yogurt sauce is an Arab dish, Yogurt Ginger Appetizer (Laban ma’ Zanjabeel) from Habeeb Salloum’s Classic Vegetarian Cooking from the Middle East & North Africa. We only made minor modifications to his recipe and halved it to serve two people instead of four, and the dish came out very very good. Almonds add a nice richness to the soy yogurt. Pictured here is also a simple tomato relish I improvised for the same dinner. We served these as accompaniments to chickpea kababs and bulgur pilaf, also from Habeeb Salloum’s cookbook.

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Yogurt Sauce:

  • 1,2 dl plain soy yogurt
  • 4 tablespoons finely ground almonds, toasted
  • 1 tablespoon finely chopped parsley
  • 1/2 tablespoon finely grated fresh ginger
  • 1/2 tablespoon olive oil
  • 1 small clove garlic, crushed
  • pinch of cayenne pepper
  • salt and freshly ground black pepper to taste

Tomato Mint Relish:

  • 2 medium tomatoes, finely cubed
  • 1 teaspoon Sriracha sauce (or other hot chili sauce)
  • 1 teaspoon dried mint

I thoroughly combined the ingredients for each dish and served immediately.

One Trackback

  1. By CHICKPEAS,, « cinlypurinardi on December 13, 2010 at 20:52

    […] drained the croquettes on paper towels, and then served with bulgur pilaf, ginger yogurt sauce and  tomato relish. This batch made about 22 […]

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