Korma is a mild curry from the North of India, where meat is cooked in a sauce of yoghurt, nuts and spices. It's irresistibly creamy and comforting.
Lamb korma Source: Asia Unplated with Diana Chan
This attractive dessert is just at home at an elegant adults' dinner as it is a kids' birthday party. Don't be put off by gelatine component—follow the steps, and you'll find it a cinch. The full recipe uses 1½ cups of yoghurt, but you can halve the recipe and use any remainder to dollop on the top.
Strawberry and cream yoghurt panna cottas Source: Donna Hay
Making your own water pastry for this Turkish savoury slice helps keep it light and crisp, with a gorgeous golden top. This recipe only uses 1 heaped tablespoon of yoghurt, but feel free to serve the remaining yoghurt with the pastry at the end!
Water pastry with feta and kale Source: Bree Hutchins
It's amazing how much natural flavours shine through when you keep things simple: only fruit and natural yoghurt are required for this simple gelato.
Mango and banana yoghurt gelato Source: Donna Hay: Fast, Fresh, Simple
This cake is a cinch to throw together and is our go-to cake if we need something to have with a cuppa.
Source: Benito Martin
This simple yoghurt flatbread is a versatile recipe to have in your back pocket and a great base for the boozy saucy prawns! The best kind of mopping duty.
Source: China Squirrel
A recipe made by the cheeky chaps from The Melbourne Pantry. Add the recipe to You side just became a whole lot more essential.
Source: Mr Wilkinson’s Simply Dressed Salads
Shrikand is a fantastic amalgam of thick creamy yoghurt, musky saffron, aromatic green cardamoms and nuts for texture.
Source: Anjum’s Australian Spice Stories
This is essentially a variation on tzatziki, and in all earnestness, we declare it a superior one. If you plan on kissing someone who hasn’t shared this with you, you may want to add half a cup of very finely chopped flat-leaf parsley to offset the effects of the garlic (add a dollop of extra yoghurt and olive oil in this case). Otherwise, experiment with adding a tablespoon of very finely chopped mint, dill or wild fennel.
Source: The Weed Forager's Handbook
This is a delightful starter, almost a salad but really a good old dippy-thing (sounds legit, right?). The spices give it a hint of the Middle East. Be warned: this is garlicky, but the yoghurt tempers its heat and who doesn't love a little extra garlic in their life?
Crushed broad beans with yoghurt, chervil and charred bread Source: China Squirrel
This labne is served with a burnt butter infused with dried chillies and fresh peppers. The name “atom” refers to the heat of the dried chillies, but luckily our version is not fiery as we use sweet fresh Turkish peppers. Atom is typically served as a meze at meyhane (a traditional Turkish bar), popular in the city of Izmir. This recipe strains 2 cups of yoghurt to make labne, but you can make a cheats’ version by using just 1 cup of unstrained yoghurt.
Atom yoghurt (Turkish labne with dried chillies and fresh peppers)
