Cold Cucumber Yogurt Soup This Middle Eastern soup has it all:


a perfect combination of bright, clean, tangy, sweet and nutty flavors. I’ve often paired this soup with pita pocket, cheese and herbs. 2 cups thick yogurt 2 cups water


½ cup chopped walnuts ½ cup raisins 2 Persian cucumbers - finely diced or ½ English cucumber ½ cup dill – minced 2 green onions – minced kosher salt and fresh ground pepper In a large bowl, combine yogurt


and water. Add remaining ingredients. Cover and refrigerate for at least an hour to allow flavors to marry and the soup to chill. Serve with additional garnishes of dill, walnuts and raisins.


Yogurt Cheese Ball Platter Roll yogurt cheese balls in chopped


Italian parsley, toasted sesame seeds or smoked paprika, then drizzle with olive oil. Flavor other amounts of yogurt cheese with Thai red curry and/or wasabi before rolling into balls. Serve with crackers or toasted pita chips.


Lamb Fateh


1 lb ground lamb 1 cup hummus


1 cup chickpeas - cooked 2 onions - diced 1 teaspoon allspice a dash cinnamon, 2 cloves garlic - minced 2 tablespoons lemon juice 2 cups pita breads - cut into small triangles a splash of hot water 3 cups yogurt


¼ cup toasted pine nuts


3 tablespoon flat-leaf parsley - minced salt


olive oil Sauté lamb, some olive oil, onions,


allspice and salt - 15 minutes. If you’re using canned chickpeas, rinse and boil them for 5 minutes to remove the canned taste they sometimes have. Toast pita bread with some olive oil and salt in a 400°F oven 5 minutes then with garlic, lemon juice and water until well-coated and soft. Gently mix in hot chickpeas. In a warm casserole dish make a layer hummus followed with bread mixture,


lamb and yogurt. Garnish with toasted pine nuts and minced parsley. Serves 6


Yogurt Loaf with Pear & Dark Chocolate 1½ cups flour


2 teaspoons baking powder ¼ teaspoon salt 1 cup yogurt 1 cup sugar 3 eggs


½ teaspoon vanilla ½ cup canola oil


1 pear - skin on and diced ½ cup dark chocolate chunks Preheat oven to 350°F. Grease an


8-inch loaf pan. In a small bowl combine flour, baking powder and salt. In a medium bowl whisk together yogurt, sugar, eggs and vanilla then add to flour. Using a rubber scraper fold oil into batter. Pour one-third of the batter into pan, sprinkle with two-thirds of the pear pieces and chocolate Then repeat pressing the pieces into the batter to partially submerge them. Bake until a toothpick inserted into the loaf comes out clean, 55-60 minutes. Serve warm with whipped cream.


Chickpea and Spinach Salad with Orange Yogurt Dressing


⅓ cup yogurt


1 orange – juice and zest ½ teaspoon honey


1 (19-ounce) can chickpeas - drained ⅛ cup chopped flat-leaf parsley ⅛ cup chopped fresh mint ¼ cup chopped red onion ⅛ cup olive oil


1 lemon - juice and zest ¾ teaspoons ground cumin pinch of cayenne pepper salt and pepper 2 cups baby spinach In a bowl combine yogurt, orange


zest, orange juice and honey. In another bowl combine chickpeas, parsley, mint and onion. In a small bowl combine oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Toss oil dressing with chickpeas. Serve chickpeas over spinach and top with yogurt dressing.


You may view Annika’s sailing


adventures at www.sailaround.info Amanda is currently in the San Juan’s preparing for the Mahina Offshore Cruising Seminars in April. Details on www.mahina.com


fisheriessupply.com (206) 632-4462 1900 N. Northlake Way Seattle, WA 98103


48° NORTH, MARCH 2011 PAGE 33


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