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 bowl. Mix well with a spoon. Add the chopped mint and mix again.

Lemon's unique tangy flavor is indispensable in various cuisines, but several substitutes can effectively replace it. Lime ...

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 ...

In a blender, combine yogurt, water, hemp seeds, lemon juice, stevia, and vanilla. Add ingredients for desired flavor. Blend until smooth, about 2 minutes. Serve chilled.

2. Make the yogurt sauce: In a medium bowl, mix together the yogurt, lemon zest and juice, garlic, garlic powder and feta cheese. Add 1 to 2 tablespoons of water to thin out the sauce, as needed.