To accompany the Haneeth Lamb , a Yemeni yogurt sauce is a perfect choice. This light and refreshing sauce is a staple of Yemeni cuisine, often used to balance the rich and spicy flavors of main dishes. Easy to prepare, it adds a touch of freshness with herbs and a hint of acidity that enhances the overall flavor.

Yemeni yogurt sauce

Yemen

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Preparation time: 5 minutes Rest time 15 mins Total time 20 mins

Difficulty: Beginner Servings: 4

Ingredients

Servings

• 250g of plain yogurt ( preferably Greek or thick yogurt)

• 1 clove of garlic, finely chopped

• 1 tablespoon of fresh lemon juice

• ^1/2 _tsp ground cumin​

• ^1/4 _tsp salt​​

• 1 pinch of ground black pepper

• 2 tablespoons of finely chopped fresh coriander (or fresh mint, according to taste)

Preparation

1. Prepare the yogurt: In a bowl, whisk the plain yogurt until you obtain a smooth and homogeneous texture.
2. Add the garlic and lemon: Stir the finely chopped garlic and lemon juice into the yogurt. Mix well to infuse the flavors.
3. Seasoning: Add the ground cumin, salt, and black pepper. Stir until all the ingredients are well combined.
4. Incorporate the fresh herbs: Add the finely chopped fresh coriander or mint. Mix gently to avoid crushing the herbs.

5. Refrigerate: Let the yogurt sauce rest in the refrigerator for 15 to 20 minutes before serving. This allows the flavors to meld. This sauce pairs perfectly with Haneeth lamb.

Note

This sauce can be adjusted to suit your preferences. For a spicier version, you can add a pinch of chili powder. You can also substitute mint for the cilantro for a more refreshing touch.

Keywords: Yemeni yogurt sauce, yogurt sauce recipe

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