Yogurt Ginger Appetizer (Laban Ma' Zanjabeel)
"From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf region. Serve with pita bread or crackers."
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup plain yogurt
- 4 tablespoons almonds, pulverized
- 2 tablespoons green onions, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh ginger, peeled and finely grated
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1⁄8 teaspoon cayenne
- salt and pepper, to taste
- 1 small tomatoes, finely chopped to garnish
directions
- Thoroughly combine all ingredients, except tomato, in a mixing bowl.
- Place in a serving dish.
- Garnish with tomato.
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Reviews
-
This had an interesting flavor; very different. The almonds made it thicker. It tasted better the next day. A nice lunch with celery sticks. I look for simple lunches with protein. I also added a teaspoon of balsamic vinegar. Thank You Engrossed. -
Tasty. I used Balkan (thick) yogurt, blanched sliced almonds pulverized in a small blender, flat leaf parsley, unrefined extra virgin olive oil, cayenne, to taste, sea salt, freshly ground black pepper, plum tomato, plus the rest. -
This was yummy. I had it for lunch today and loved the flavors!
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
