Yoghurt, the Key to Middle Eastern Cuisine.

Francesca has shared with us a beautiful recipe for making yoghurt, one of the key ingredients in so much of the food shared in this month’s book, Saha by Greg and Lucy Malouf. A definite read if you love yoghurt as it sounds like its not as difficult to make as you might think.


OLYMPUS DIGITAL CAMERAIn their cookbook, Saha, Greg and Lucy Malouf travel to Lebanon and the food of Beirut. The book is a treasure, a coffee table book and useful cookbook all in one, although my copy comes from the library and I may need to part with it soon. In Saha, as in all their other cookbooks, they discuss the centrality of yoghurt to the Middle Eastern diet,

‘Middle Easterners eat vast quantities of the stuff, although not the over-sweetened and artificially flavoured varieties that westerners tend to prefer. Sourness is a virtue in the Arab world, and yoghurt makes an appearance at just about every minute. It is consumed as a refreshing drink, served as a dip or accompaniment to all kinds of savoury dishes, and is also used as a cooking medium in soups and casseroles.’

Throughout this seductive book, yoghurt pops up in all sorts of recipes: there…

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