Yoghurt is almost always filed under breakfast or dessert, but it is one of the most useful savoury ingredients in the kitchen. Its acidity tenderises meat, its fat adds richness without heaviness, and its tang brightens dishes that might otherwise be flat.
1. Two-Ingredient Yoghurt Flatbreads
Combine one cup of self-raising flour with one cup of plain Greek yoghurt. Stir until a rough dough forms, knead briefly on a floured surface, divide into four balls, and roll each thin. Cook in a dry pan over high heat for about two minutes per side until charred spots appear. No yeast, no proving time, no special equipment. Soft, slightly chewy, and ready in fifteen minutes. Use them for wraps, dip them in hummus, or serve alongside soup.
2. Yoghurt-Marinated Chicken
Mix half a cup of plain yoghurt with two cloves of crushed garlic, a teaspoon each of cumin and smoked paprika, the juice of half a lemon, salt, and pepper. Coat chicken thighs and marinate for at least two hours – overnight is better. The yoghurt breaks down muscle fibres differently to acidic marinades, resulting in meat that stays juicy even when slightly overcooked. Cook under a grill or in a hot pan. The marinade chars beautifully.
3. Tzatziki
Grate one Lebanese cucumber and squeeze out as much water as possible using a clean tea towel – this step is essential. Mix with one cup of thick Greek yoghurt, one clove of crushed garlic, a tablespoon of olive oil, fresh dill, and a squeeze of lemon juice. Season well. If you skip squeezing the cucumber, the tzatziki will be watery within an hour. Proper tzatziki is thick enough to hold its shape on a spoon. Serve with grilled meat, use as a dip, or spread on sandwiches instead of mayonnaise.
4. Creamy Yoghurt Pasta Sauce
Cook pasta until al dente and reserve a cup of the starchy cooking water before draining. Off the heat, combine half a cup of Greek yoghurt with a few tablespoons of pasta water, a handful of grated parmesan, and whatever herbs or cooked vegetables you have. The starchy water helps the yoghurt emulsify into a sauce that coats every strand. Do not return it to high heat once the yoghurt is in or it will split. Medium-low heat and constant stirring is the technique. The result is lighter than a cream sauce but just as satisfying.
5. Yoghurt-Based Salad Dressing
Whisk together two tablespoons of Greek yoghurt, one tablespoon of olive oil, one teaspoon of Dijon mustard, a squeeze of lemon juice, one small clove of garlic crushed to a paste, salt, and pepper. Thin with a little water if needed. This dressing clings to leaves without weighing them down and works especially well over roasted vegetables, grain salads, or alongside anything grilled. Unlike mayonnaise-based dressings, it does not separate or go oily if left for a few hours.
