Finely chop the mint with a knife. Put the yogurt, lemon juice, olive oil, garlic powder, pepper, a pinch of salt and pepper ...

In a separate medium bowl, whisk yogurt with a pinch of salt and lemon juice until airy. Halve warm eggplants and arrange on a serving plate. Generously spoon ezme over each half and top with ...

Lemon's unique tangy flavor is indispensable in various cuisines, but several substitutes can effectively replace it. Lime juice, vinegar, tamarind paste, citric acid, yogurt, sour cream ...

The honey-mustard yogurt sauce is also flavored with another squeeze of fresh lemon juice and a few tablespoons of chopped dill. When I serve this, I like to include some more dill sprigs and ...

Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel. In medium bowl, stir together yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel. In 8-inch ...

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