Turkish Garlic Yogurt Marinade

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             FOOD FUNNY
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Here's another from Anna Welander:

Two society leaders in a cannibal tribe were discussing their marital
troubles. "I don't know what to make of my husband these days," confessed the first.

"Don't let that bother you," the second reassured her. "I'll send over my new book of recipes."

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             TODAY'S RECIPE
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You'll find yogurt-based marinades from northern Africa through the
Middle East and all the way to India. Seasonings vary from location to
location, but the tangy tartness of the yogurt predominates wherever you
are. This marinade is especially good on lamb, but consider using it on
beef and poultry also.

Turkish Garlic Yogurt Marinade

2 cups (500 ml) plain yogurt
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) lemon juice
1 onion, finely chopped
2-6 cloves garlic, finely chopped
1/2 tsp (2 ml) hot pepper flakes, or to taste
Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl, stirring to combine. Marinate
lamb, beef, or poultry covered in the refrigerator for 6 hours or overnight.
Makes about 3 cups, enough to marinate 3 to 4 lbs (1.5-2 Kg) of meat.
Received on Wed Apr 16 19:19:23 2008