This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for <a href=”http://www.saveur.com/article/recipes/cilantro-yogurt-chutney”>Cilantro Yogurt Chutney</a> (Ingalls Photography/)
Soak up the flavorful juices of these Mediterranean-spiced chicken skewers by resting them on grilled pita during the final stages of cooking in this dish from Ana Sortun, who uses yogurt’s natural acidity to tenderize tough cuts of meat. Get the recipe for <a href=”https://www.saveur.com/chicken-shawarma-recipe/”>Yogurt-Marinated Chicken Shawarma</a> (Michael Turek/)
These refreshing frozen treats come from pastry chef Jen Yee at New York City’s Lafayette. Get the recipe <a href=”https://www.saveur.com/article/recipes/strawberry-rhubarb-yogurt-pops/”>Strawberry Rhubarb Yogurt Pops</a> (Christina Holmes/)
“Spices have always fascinated me. I collect them from all over the world,” says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can’t find fresh yellow tomatoes, red will work just as well. Get the recipe for <a href=”https://www.saveur.com/yellow-tomato-soup-lamb-meatballs-yogurt-mint-recipe/”>Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint</a> (Eva Kolenko/)
The use of roses—petals and waters flavored with them—is common in Persian and Middle Eastern kitchens. Naz sprinkles the petals atop this tart, cooling yogurt sauce she serves with crispy rice dishes, and often with stews and meats. Get the recipe for <a href=”https://www.saveur.com/yogurt-cucumber-sauce-with-roses-recipe/”>Yogurt Cucumber Sauce with Rose Petals (Maast-o Khiar)</a> (Matt Taylor-Gross/)
This passion-fruit-drizzled cake gets its tangy moist crumb from yogurt. Get the recipe for <a href=”https://www.saveur.com/article/recipes/yogurt-bundt-cake-with-passion-fruit-sauce/”>Yogurt Bundt Cake with Passion Fruit Sauce</a> (Ingalls Photography/)
Breakfast, brunch, or snack, we could serve (and eat) this quick-cured, no-cook fish dish from John Karangis of Union Square Events, any time of day. It works exceptionally well as a summer starter, served with a savory lime yogurt and refreshing cubes of ripe watermelon, then sprinkled with flecks of shichimi togarashi: a spicy, tangy, earthy Japanese spice mix. Get the recipe <a href=”http://www.saveur.com/cured-fluke-yogurt-watermelon-sunflower-seeds-and-togarashi-recipe”>Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi)</a> (Matt Taylor-Gross/)
Garlicky lamb and rice baked under a thick, tart veil of yogurt is a dish beloved throughout Albania. Get the recipe for <a href=”https://www.saveur.com/article/recipes/tave-kosi-albanian-baked-lamb-and-rice-with-yogurt/”>Albanian Baked Lamb and Rice with Yogurt (Tavë Kosi)</a> (Ingalls Photography/)
This cooling yogurt mix can be served as relish, dip, salad, or side. Get the recipe for <a href=”https://www.saveur.com/article/recipes/beet-raita/”>Beet Raita</a> (Ingalls Photography/)
In this bold salad, roasted, pickled, and raw beets tangle with a creamy orange–yogurt dressing. Get the recipe for <a href=”http://www.saveur.com/three-beet-salad-with-orange-yogurt-dressing-recipe”>Three-Beet Salad with Orange-Yogurt Dressing</a> (Ryan Liebe/)
While you can buy skyr, Icelandic fresh cheese similar in texture to yogurt, you can control its taste, quality, and texture if you make it at home. As with homemade yogurt, you’ll need to buy a small amount to get started. Get the recipe for <a href=”https://www.saveur.com/skyr-icelandic-yogurt-cheese-parsley-and-dill-recipe/”>Skyr (Icelandic Yogurt Cheese) with Parsley and Dill</a> (Magnus Nilsson/)
This potato curry recipe uses yogurt for a sauce, thickened with chickpea flour. Get the recipe for <a href=”https://www.saveur.com/potatoes-and-peas-in-yogurt-sauce-recipe/”>Potatoes and Peas in Yogurt Sauce</a> (Matt Taylor-Gross/)
For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing. Get the recipe for <a href=”https://www.saveur.com/kohlrabi-apple-and-watercress-salad-with-sumac-yogurt-dressing-recipe/”>Kohlrabi and Watercress Salad with Yogurt Dressing</a> (Helen Rosner/)
Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word “fatta”, meaning to crumble bread. In this Lebanese version from author Fouad Kassab’s mother Isabelle, brown butter tops a layered dish of baked pita and chickpeas tossed with spiced yogurt. To save time, soak the chickpeas in water <em>and</em> baking soda: the alkilinity of the soda breaks down the beans’ cellular walls and can reduce cooking time by thirty five minutes. Get the recipe for <a href=”https://www.saveur.com/article/recipes/fattet-hummus-chickpeas-with-pita-and-spiced-yogurt/”>Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)</a> (James Oseland/)
Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart. Get the recipe for <a href=”https://www.saveur.com/article/recipes/labneh-tart/”>Labneh Tart</a> (Andre Baranowski/)
This tangy chilled soup is topped with charred scallions. Get the recipe for <a href=”https://www.saveur.com/article/recipes/spinach-chive-and-yogurt-soup-with-grilled-scallions/”>Spinach, Chive, and Yogurt Soup with Grilled Scallions</a> (Romulo Yanes/)
This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Here, the alliums are lightly cooked to soften their bite; it’s the perfect thing to make for a beach picnic or summer cookout. Get the recipe for <a href=”https://www.saveur.com/sauteed-onion-yogurt-dip-recipe/”>Sautéed Onion and Yogurt Dip</a> (Matt Taylor-Gross/)
This basic raita is a cooling counterpoint to fiery foods, thanks to its foundation of full-fat yogurt, cucumber, and mint. Plum tomatoes add a hint of acid, Thai chiles heat, and cumin a slight earthiness. Get the recipe for <a href=”https://www.saveur.com/article/recipes/kheera-ka-raita-cucumber-tomato-yogurt/”>Kheera ka Raita (Cucumber-Tomato Yogurt)</a> (Ingalls Photography/)
Packed with green lentils, wheat berries, and black-eyed peas, this filling, tangy soup is brightened with handfuls of fresh parsley and mint. Get the recipe for <a href=”http://www.saveur.com/yogurt-chickepa-soup-ayran-asi-recipe”>Chilled Yogurt and Chickpea Soup</a> (Cem Talu/)
This zippy raita gets its punch from green Thai chiles and its sweetness from pineapple. A piquant mixture of black mustard seeds, dried red chiles, and curry leaves lends the sauce an earthy spice. Get the recipe for <a href=”https://www.saveur.com/article/recipes/kaitha-chaka-pachadi-spicy-pineapple-yogurt/”>Kaitha Chaka Pachadi (Spicy Pineapple Yogurt)</a> (Ingalls Photography/)
In Tamil-speaking households, a combination of fritters with sauce is referred to as vadai pachadi. Served for weddings and religious holidays, these spicy fritters get their signature crunch from yellow split peas and are topped with a creamy, tangy yogurt-tomato sauce. Get the recipe for <a href=”https://www.saveur.com/article/recipes/vadai-pachadi-pigeon-pea-fritters-with-yogurt-tomato-sauce/”>Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)</a> (Ingalls Photography/)
A seasoned coconut chicken curry is tempered with yogurt. Get the recipe for <a href=”http://www.saveur.com/article/recipes/safed-maans-rajasthani-white-chicken-curry”>Safed Maans (Rajasthani White Chicken Curry)</a> (James Roper/)
Chickpea flour acts as a stabilizer, preventing yogurt from curdling in this aromatic soup. Get the recipe for <a href=”http://www.saveur.com/article/recipes/kadhi-curried-yogurt-soup”>Kadhi (Curried Yogurt Soup)</a> (André Baranowski/)
Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment. Get the recipe for <a href=”https://www.saveur.com/article/recipes/tzatziki-cucumber-yogurt-dip/”>Tzatziki (Cucumber Yogurt Dip)</a> (André Baranowski/)
At the Indian table, a variety of yogurt-based raitas mollify the tongue-searing effect of chiles. This version, made fruity and sweet with the addition of coconut and banana, is adapted from <em>Foods of the World: The Cooking of India (Time Life, 1969)</em>. Get the recipe for <a href=”https://www.saveur.com/article/recipes/kela-ka-raita-yogurt-with-banana-and-grated-coconut/”>Kela ka Raita (Yogurt with Banana and Grated Coconut)</a> (Ingalls Photography/)
Our version of the classic is lighter, fresher, and brighter than what you’ll get at most restaurants. Get the recipe for <a href=”http://www.saveur.com/article/Recipes/Chicken-Tikka-Masala”>Chicken Tikka Masala</a> (Matt Taylor-Gross/)
In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. Get the recipe for <a href=”https://www.saveur.com/eritrean-spicy-tomato-bread-salad-fata-recipe/”>Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)</a> (Matt Taylor-Gross/)
Cumin and other savory spices combine with mint, cilantro, and chile to flavor this Bangladeshi yogurt drink. Get the recipe for <a href=”https://www.saveur.com/article/recipes/burhani-bangladeshi-spiced-yogurt-drink/”>Burhani (Bangladeshi Spiced Yogurt Drink)</a> (André Baranowski/)
Rice and garbanzos add body to this vegetarian soup laced with fresh greens and herbs. Serve it chilled—as we have done—or, if you prefer, just slightly warmed. Get the recipe for <a href=”http://www.saveur.com/cold-yogurt-soup-with-herbs-and-chickpeas-recipe”>Cold Yogurt and Herb Soup with Chickpeas</a> (Justin Walker/)
Pistachios, cardamom seeds, and saffron are mixed into yogurt to make this cool and creamy dessert. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Shrikhand-Sweet-Yogurt-with-Saffron-and-Pistachios/”>Sweetened Yogurt with Saffron and Pistachios (Shrikhand)</a> (Todd Coleman/)
Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad. Get the recipe for <a href=”https://www.saveur.com/article/recipes/red-leaf-salad-with-ranch-dressing/”>Red Leaf Salad with Ranch Dressing</a> (André Baranowski/)
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, for this creamy and refreshing yogurt-enriched fruit shake. Get the recipe for <a href=”http://www.saveur.com/article/Recipes/Classic-Mango-Lassi”>Mango Lassi (Indian Mango Yogurt Drink)</a> (Maxime Iattoni/)
