We Don't Need Another Hero

As of late, we are utterly besotted with yoghurt. We don't gorge on it in copious amounts but for this and that, I do not procure the ever popular, no fat. Sweet or savory, it is a game changer and can give life to really any old dish. Back during my days living in Germany, full fat was the way of the world. While there, I always wondered why my Milchkaffee (latte) tasted better. Full fat milk. Honestly, it must have been umpteen percent. In fact, two summers ago when Matthew and I had a layover in Munich en route to Scandinavia, I insisted he order one. He agreed, the business. There was no such thing as skim (or at least I did not know how to ask for it in German), so when in Rome. With my first job, we had a busy cafeteria (Germans call them cantines) and every morning I enjoyed crunchy muesli with plump grapes, nuts, seeds and the richest, creamiest of yoghurts. Now that I am a wiser in the kitchen, I know the reasons behind its glorious flavor, spellbinding texture and incredible creaminess could be attributed to one simple thing: Fat. 

Now let the record show, when I cook I do try keep a careful, healthy eye out. I am mindful of the amount of olive oil I use. In fact, when I see the bottle running out, I quickly calculate in my mind when I bought said bottle. This usually triggers a mind race of "oh my stars, how quickly did we consume this." Then I begin to calibrate the thousands of hidden calories and immediately I have the reason why I cannot lose these last 5 pounds. These days, it lasts longer than it used to, so we will consider this a win. We are regularly playing around with spices, and I am always picking up new ones. In fact, this very morning, I ordered some Sichuan pepper, black sesame seeds and preserved lemons. We make a concerted attempt to "go vegetarian" at least once a week. This requires some creativity as I cannot consume beans, and Matthew is not wild about grain only meals. We consume pounds and pounds of kale. Really, the two of us have cornered the market. I try to keep it in check in the food department during the week because it seems Friday to Saturday our eating habits are the picture of bedlam. 

Back to the yoghurt. Some evenings, if I have a sweet tooth, I dish out a spoonful of the full fat stuff. I tizzy it up with raw almonds or hazelnuts, chia seeds, hemp seeds and a drizzle of good quality honey. I enjoy this with a small spoon and it is pure delight. The most decadent of treats. In preparing vegetables, I am always looking to make them more interesting. For this, you can very simply transform your yoghurt into a show stopper. Throw a cup it in your food processor with a bunch of fresh herbs (parsley and cilantro are magical), chopped garlic, the zest of a lemon and a pinch of kosher salt. Blitz and hoorah, you have your very own green goddess dressing. How easy is that? With yoghurt you can make this or this or this.

Thick and creamy, it is magical spooned over roasted acorn or butternut squash, cumin toasted carrots, sautéed greens, chili con carne. The list goes on. Matthew likes a dollop over brown basmati rice with pickled vegetables and some red pepper flakes. And why stop there? Roast some garbanzo beans in a pan with olive oil and turmeric, drain, and put a plop of yoghurt and some fresh herbs on top. A drizzle of olive oil and you have an elegant side dish. You can even smear it on warm biscuits or scones. When a recipe calls for sour cream, I always substitute full fat Greek yoghurt. In my book only, the many applications of yoghurt are not as delightful, satisfying or delicious when using its lower fat sister. In short, buy a tub of the 2%, and keep it on hand in the fridge. A little goes a very long way. 

Back to Germany. One of my favorite foods was a Turkish sandwich (ninth wonder of the world in my book) called a "doener kebab". You would go to a doener shop, and salivate as a person shaved beef and lamb off a spit into an oversized pita. Next came a medley of whatever. I typically opted for shredded cabbage, diced cucumbers and tomatoes, a garlicky yoghurt sauce known as tzatziki and red pepper flakes. Wrapped in foil, and best enjoyed with lots of napkins. The very best was in the town in which my folks lived, Wiesbaden. My brother can attest this sandwich is the premiere hangover doctor. The place near me in Dusseldorf served theirs with homemade feta. Whenever I took a bite, the cool yoghurt sauce would drip down my free hand. I think I am starting to hallucinate. Once in a blue moon I crave this and so last night, minus the meat on the spit, we made our own. 

Now, we have prepared this a pair of times for dinner parties. In addition to its ridiculous deliciousness and the novelty of "doing it yourself", all the dishes on the counter or table make for pretty presentation. While I got to work on the chicken and garbanzo beans, Matthew took charge of the yoghurt (and also the dicing of cucumbers and tomatoes). All you need is one cup of 2% yoghurt, 2-3 cloves of chopped garlic, the juice of 1.5 lemons, a pinch of kosher salt and as little or much zest you like. Stir like crazy, put in the fridge, let sit for an hour and voila. Game changer. And again, it goes with and on everything. The next time you come to ours for dinner, there is an outstanding chance you will enjoy the below. I am about to enjoy leftovers for breakfast. We don't need another hero. We just need a gyro. 

Gyros At Home

We Need

2 lbs organic skinless, boneless chicken thighs - cut into chunks

2 cloves of garlic - chopped

2 tsp cumin

2 tsp coriander

2 tsp paprika

Pinch of red pepper flakes or Aleppo pepper

Bunch of chopped parsley

Olive oil

The Making of a Hero

In a large bowl, gently mix all of the above with your hands. Spread out on a baking tray (that you first drizzle with olive oil). You want to roast this at 425 for 35 minutes. The meat should be nice and crispy. Once it is out, another pinch of Maldon salt on top. If you are not familiar with Maldon, you should be. It is used for finishing dishes only. A pinch here and there. Brilliant. 

Serve on a platter alongside smaller dishes of chopped, tomatoes, cucumbers, shredded cabbage, fresh mint, crumbled feta cheese, crispy chickpeas and of course, the piece de resistance, your garlicky yoghurt.