Not Sweet Yogurt

The first time I ever met my paternal grandfather was about 8 years ago. I was about twenty four and he was in his eighties. I believe at that time in our lives, he may have been healthier than me. He woke up everyday before dawn and went for a long, brisk walk. He then came home and changed into his daily attire of a three piece suit. He was once an army general, and clearly a prideful man. I was a recently graduated college student whose idea of dinner for the past few years had been something consisting of fast food, washed down with some alcohol. I distinctly remember one evening when we were getting ready to have dinner and he did not want a meal consisting of a meat, a vegetable, or a side of rice. His only request was to have yogurt and pita bread. So that is what he ate for dinner. I was intrigued.

Yogurt is a staple of the Persian diet. I was raised being told that yogurt was the key to a healthy and long life. I distinctly remember asking why a particular dictator in Iran was living so long and the response being, "because he eats a lot of yogurt."

Unlike Americans, where yogurt is accompanied by fruit or some kind of sweetness, middle easterners often eat yogurt in its natural, savory form. The most visible evidence of this in American culture is the well-known "tzaiki" sauce found on Greek gyros. Growing up we would eat plain yogurt seasoned with fresh herbs and blended with cucumbers as a snack with pita bread or potato chips, and on the side with our rice, kabob, and stews.

A few years of ago, my dad starting making his own yogurt in our family basement. This is a lengthy process that starts with boiling milk and ends with a large canvas hanging from our basement ceiling, with liquid straining into a bucket. The longer you strain, the thicker and creamier the yogurt turns out.

With this kind of yogurt-background, I can't just eat any kind of yogurt. I don't like yogurt that is sold with fruit, or fruit flavor, already mixed into it. I like to start with a clean base and add from there. I also don't enjoy non-fat yogurts. They do not taste good. Through years of tasting, I have found two yogurts that make me truly happy when I am eating them.



The first is Fage Yogurt. I prefer the 2%. It is so creamy and has a mild flavor. I like to drizzle a little honey on the top, swirl it around, and have it for breakfast, lunch, or even this past Saturday night, dinner!



The next is called Lebni yogurt. It is typically only found in middle eastern grocery stores. It very thick, creamy, and has a tart taste. This tartness is the most important factor when making a yogurt and cucumber dip. Without it, there will always be something missing to the taste no matter what you add. My friends LOVE it, and so do I.



Yogurt and Cucumber Dip
Serves 6

Lebni yogurt
Persian cucumbers (regular ones will do, but persian cucs have much less moisture and very little seeds)
2 garlic cloves
1 tblsp. dried dill
Juice from half a lemon
Kosher salt and freshly ground pepper
Olive oil
Dash of paprika

Combine the yogurt in a bowl with the diced cucumbers, minced garlic, dill, lemon juice, salt, and pepper. Blend with a large fork. Use a spatula to wipe the sides and blend more. Taste and adjust as needed. Top with a light drizzle of olive oil and paprika. Mix together. Chill for at least an hour and serve with pita chips.