Yoghurt is served with just about everything in Greece and throughout the eastern Mediterranean – plain, drained as labne, or mixed with garlic and often cucumber. This combination is perhaps best known by its Greek name, tzatziki, while the Turks call it cacik (jajuk), in Lebanon it’s laban wa khyar and in Persian cuisine it’s maast-o khiar. Call it what you will, I think a splodge of yoghurt, plain or otherwise, makes everything taste better, including stuffed vine leaves, zucchini fritters and spanakopita.
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