Herbed Yogurt

By Samin Nosrat

Herbed Yogurt
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
Total Time
15 minutes
Rating
4(245)
Comments
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This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.  

Featured in: A Burger, but Better

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Ingredients

Yield:About ½ cup
  • ½cup Greek yogurt
  • 2tablespoons finely chopped cilantro
  • 1teaspoon finely chopped mint
  • 1teaspoon minced jalapeño
  • Sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

64 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 174 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

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Ratings

4 out of 5
245 user ratings
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Comments

Prakash Nadkarni

The term "Greek" refers to the process - draining yoghurt of its whey before using it. "Sweetness" depends on the lactose content: the more lactose that has been fermented to lactic acid, the tangier the result. I suspect that South Asians (like myself) prefer yoghurt on the tangy side: the heat of the Indian subcontinent predisposes to more rapid/complete fermentation, so that's the taste we've become used to.

Melissa Sutherland

I hate cilantro. Is there anything else I can use? Maybe dill?

Chip Steiner

Greek yogurt???? No! As far as I know, the best and most authentic Middle Eastern yogurt available in the U.S. is White Mountain "Bulgarian" yogurt. It is tart, tangy. It is not thick, creamy, or sweet. I don't think Pakistani yogurt is remotely "Greek." Much more akin to maust from Afghanistan and Iran. The recipe here seems to be a Middle Eastern and Indian/Pakistani blend with Greek yogurt thrown into the mix. And try ground lamb instead of ground beef.

colonel mustard

this is the sauce that converted me to yogurt sauces made it for the chapli burgers and it helped make the whole recipe into my favorite burger i now am totally into raitas (which i've also used on the burgers and highly recommend) so, i don't make it as written anymore (more herbs, more chili, often i add spices) but this was my gateway i highly recommend this welcome

Maureen

Made this to go with Mark Bittman's falafel recipe. Went heavier on all the herbs (of course!) and added a minced clove of garlic - maybe garlic isn't authentic, but it sure made it irresistable!

anjuli

I made this for the Chapli Burgers but also Tastes really yummy with Tagine.

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