Pass a bowl of yogurt (perhaps seasoned with fresh mint, dill or cilantro) to accompany just about any meal based on Serbian, Greek, Middle Eastern, or Indian traditions.Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson
My friends from India tell me yogurt was served at every meal and a meal would not be complete without a dollop of curd (yogurt) to balance it — temper spicy foods.
A thali dish in an Indian restaurant is always served with a dallop of yogurt
Turkish yogurt drink served with mint
Traditional South African fermented milk beverage (needs to be thinned)
Scandinavian; “ropy milk”
Middle-Eastern dessert with strained yogurt, spices, raisins and nuts.
German quark/Austrian topfin
A yogurt soup from the Turkish cuisine, the main ingredients are yogurt, rice and dried menta leaves; this one has no chickpeas
Chilled Cucumber Yogurt Soup
Ready in 5-10 minutes! Various versions exist on the Internet. My friend Debbie, a certified cooking coach, recommends the version in the Moosewood Cookbook.
Yogurt and water can be added to many of the Indian vegetable side dishes for quick and easy main meals served over rice.The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai
A coalesce of Curd/Yogurt, Salad (Onion, Tomatoe, Skinless green cucumber), Ginger, Mint leaves-chopped, Curry leaves
Turkish, an olive oil-sauteed mixed vegetable (eggplants, green peppers, potatoes) dish with tomato paste or sauce.