minted greek yogurt sauce


This yogurt sauce came about as the result of a successful farmer's market trip. The freshest ingredients - mint, young garlic, and beets - had my appetite feeling all inspired. I haven't been eating much dairy, but throw a small dab of this on the side of some marinated beets, and you can't go wrong. Finish the plate off with a sauteed fillet of fish and fresh salad, then boy, you have a meal. Even in the smallest amounts, its strong herb and lemony flavors brighten up any dish.

1 Cup Greek Yogurt
1/2 Cup Packed Mint Leaves
1 Green Garlic Clove
2 Tbs. Sesame Oil
Juice from 1 Lemon
1/2 Tbs Salt

1. Peel the outside layer from your young garlic, and slice each clove. Saute over medium heat in a bit of olive oil until just see through. Remove from flame.
2. In a food processor, whip yogurt until light and airy.
3. Add mint, garlic, and salt and continue to run the food processor until garlic and mint are chopped into little specs of green.
4. Stir in lemon juice.
5. Taste and add more salt accordingly.


  1. I spent some time in Iran (Iranian relatives) and can say that the sour yogurt and mint mix is soooo delicious and refreshing on a hot summer day! Sometimes cucumber is also added to it. We dip flat bread into it to eat it. You can also add extra water to it and turn it into a drink (called Doogh in Farsi.)

  2. Shelley - that sounds SO good. Thanks for the tips. I'm definitely going to have to try all of them.