Friday, April 19, 2013

#64 Turkish Fresh Yogurt Sauce and Broiled Fish

Very similar to Greece's Tzatziki. The difference is the type of yogurt used, cucumbers and the fresh mint leaves that are added to the Tzatziki. It's a lovely sauce for broiled fish. I had some wild caught pacific rockfish in the fridge, which I've never tried, so I thought it was the perfect time to broil it since I was making a great sauce. I sprinkled the fish with olive oil, salt and pepper before broiling.  The sauce tastes amazing with it. I'm not a fan of the pacific rockfish after trying it without the sauce, but this fresh yogurt sauce turned an otherwise bland fish into an amazing seafood meal that I still think about until now. Yum. :)



6 tablespoons  plain yogurt
1 tablespoon olive oil
2 teaspoons lemon juice
1 garlic clove, minced
1/2 teaspoon pepper
1/2 teaspoon salt
2 teaspoons mint leaves, chopped
2 tablespoons fresh dill, chopped

  1. Mix everything well together and serve chilled.

Recipe adapted from

The English word Yogurt derives from the Turkish word yoğurt, which is a very important ingredient and most widely used in Turkish cuisine. You can add it in most key ingredients in their diet which are: beef, lamb, chicken, fish, eggplants, green peppers, onions, garlic, lentils, beans, tomatoes, herbs and spices and nuts. Sounds great. This is the first taste of Turkish delight for me, and I want to discover more. We explored a little about Turkey's geography, which is bordered by 8 countries, learned a little about their politics and history, and we enjoyed viewing pictures of the very progressive modern cities as well as the prehistoric sites and  gorgeous landscapes in the rural areas. Visiting this beautiful country with an amazing culture and history is in our bucket list. 

No comments:

Post a Comment