6 Jun
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“Wisdom” Yogurt

Another offering from the Spirit Rock Cookbook, this one adapted from Insalata’s Mediterranean Table by Heidi Insalata Krahling:

Turkish “Wisdom” Yogurt
for fresh veggie dipping or drizzling over roast root veggies (especially acorn squash) 

1/4 cup olive oil
1 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1 cup greek yogurt
salt to taste
1/4 tsp freshly cracked black pepper
1 clove garlic, minced
2 tsp chopped cilantro

In a small sauce pan, warm the oil, curry powder, turmeric, garlic and cinnamon over low heat, until the spices and garlic are fragrant. Do no allow to boil. Set aside to cool.

In a medium bowl, whisk the yogurt until smooth. Drizzle in the spice-infused oil, whisking until combined. Add the salt, paper and cilantro. Taste and adjust the seasonings. If the sauce seems too thick, whisk in 1 or 2 tablespoons of water until the consistency is to your liking. Store in an airtight container, refrigerated, for up to 1 week.


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