With just a few ingredients from the eastern side of the sea, you can give familiar dishes––even burgers––an exotic spin
Think yogurt is just sweetened snack cups? The plain full-fat stuff has a beautiful tang and creaminess, and is a revelation as an ingredient.
Get: At any grocery store.
Try: Add a little salt and mint for a sauce for vegetables or grilled meat. Drain so it’s thick and satiny, and you’ve got labneh (make your own, below, or buy at Middle Eastern mar-kets). Mix with olive oil and garlic and toss with pasta, or serve with bread for dunking.
From chef Chris Ainsworth
Makes: 3 cups | Time: 5 min., plus 7 hours to drain
Line a strainer with cheesecloth and spoon in 32 oz. plain whole-milk Greek yogurt. Set over a deep bowl, cover, and chill 7 to 24 hours to drain. Keeps, chilled, up to 1 week.