Introducing “Fizzy Sauce”Posted: 2 July 2013 Filed under: Introducing "Fizzy Sauce", Introducing "Fizzy Sauce", Uncategorized | Tags: Fizzy Sauce, Kebab sauce, Strained yogurt Leave a comment
Occasionally, I “e-meet” people – mostly my blog’s followers – who seem to love cooking even more than I do. Some are quite creative and inspirational and kind enough enough to share with me their recipes. Here is an example at hand. This sauce goes very well with Iranian Kabab koobideh, I know the traditional way of barbecuing and eating it is so hard to diverge from; but if you’re game for experiments and new joys, here is an easy way of going about it:
Ingredients: Strained yogurt (also called Greek yogurt) or Lebanese “Leban”, 5 tbsp. Powdered saffron, ¼ teaspoon dissolved in 1 teaspoon of lukewarm water. Salt, 1 teaspoon. Powdered black pepper, about ½ teaspoon. Dried mint, 1 teaspoon. Fresh mint, 2 leaves, finely chopped. Fresh lime juice, 2 teaspoon.