This week, my second official recipe for the Yogurt Council went live. This time, I attempted to tackle savoury, and while yogurt marinated meat is always a hit (chicken marinated in yogurt, for example, makes for the tenderest bird EVAH), I wanted to think outside of the box and produce something there wasn’t a million recipes on the internet for already.
The flavours of North Africa are among my favourites. An easy go-to dinner for me is pretty much anything with couscous and a sprinkling of paprika, maybe a dollop of harissa, some sumac or pomegranate jewels. Yogurt goes had in hand with all this stuff, a no-fuss way to cool the spice. These meatballs pack a lot of warmth, so I created a yogurt and cucumber dressing as well as using yogurt to create soft, pillowy flatbreads. Sweet peppers, shallots and kalamata olives balance this dish and make it a very satisfying treat for lunch or tea.
I’ve made these flatbreads in various forms a lot over the past year or so. They don’t need much kneading, time to prove or work – just mix up, roll out and dry fry in a pan. For these, I used half white flour, half wholemeal, but plain white works well too, alongside dough studded with cumin seeds and raisins too. You can also skip the Moroccan feel and eat these without the spices, stuffed with asian glazed pork meatballs as a kind of cross between a kebab and a bao. These flatbreads, and soda bread, are my go-to quick bakes if I want a carby hit with tea but potatoes and rice don’t fit.
I’ll be back over the weekend with some meal planning ideas, some link love and THAT mac n cheese. See you soon! Remember in the meantime, you can find me on Twitter, Pinterest, Instagram and over on Facebook too.
Disclaimer: As part of my #YogurtStylist win back in June, I was asked to work with the Yogurt Council from Love Yogurt UK to provide three recipes showing off how versatile and practical yogurt can be as an ingredient. This is the second in the series, the third if you include the recipe I won with. Read about my win and what I received here: Courgette & Yogurt Loaves: A Recipe for the Yogurt Council