Best 6 Feta Yogurt Sauce Recipes

GRILLED LAMB BURGERS WITH YOGURT-FETA SAUCE

Steps:

• Preheat grill to medium-high. Pluck parsley leaves and tender upper stems, discarding tough lower stems. Chop half of parsley (you should have about 1/2 cup packed). Gently fold half of chopped parsley into lamb just until evenly combined (do not overmix, or patties will be tough). Form into 4 patties slightly wider than buns, each about 1/2 inch thick. Season generously with salt and pepper; brush with oil.
• Stir together cheese, yogurt, and remaining 1/4 cup chopped parsley; season with salt and pepper. In another bowl, stir together tomato, whole parsley leaves and tender stems, and oil; season with salt.
• Brush grates with oil and grill patties, flipping once, until charred in places and cooked to desired doneness, 5 to 7 minutes for medium-rare; 9 to 11 minutes for medium. Transfer to a plate and let stand a few minutes. Meanwhile, grill split sides of buns just until charred in places, about 30 seconds.
• Divide patties, yogurt-feta sauce, and tomato salad evenly among buns. Serve immediately, with fries.

FETA-YOGURT SAUCE

Steps:

• Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

GREEK-HERBED SPINACH LATKES WITH FETA-YOGURT SAUCE

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add green onions and garlic; sauté until onions are soft, about 2 minutes. Add spinach and sauté until liquid evaporates, about 3 minutes. Season to taste with salt and pepper. Cool completely.
• Blend challah in processor to fine crumbs. Add spinach mixture and dill and process, using on/off turns, until spinach is finely chopped. Transfer to large bowl. Season to taste with salt and pepper. Mix in eggs and baking powder.
• Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet (preferably cast-iron) over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet, using back of spoon to flatten latkes slightly. Cook until brown, about 2 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more butter and oil to skillet as necessary and allow to get hot before adding more batter. Transfer latkes to plates. Serve, passing Feta-Yogurt Sauce separately.

LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD

Steps:

• Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
• Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
• Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.

GREEK MEATBALLS, FETA YOGURT SAUCE AND LEMON COUSCOUS

Steps:

• Sauce -- Mix the feta, yogurt, half and half, salt and pepper and lemon juice. Set to the side in a small bowl and refrigerate. Done!
• Couscous -- As I said takes literally 5 minutes to boil, stir in couscous and it's done. Don't worry about that until the dinner is done. Although you can put a pot on the stove with the broth, lemon juice, olive oil, salt and pepper and put the couscous in a measuring cup on the side, just so it is all ready.
• Cucumber and Lemon -- Now I use a English (or seedless cucumber and just dice it up and set to the side (it's done). Same with slicing the lemon. One less thing to do at the end of the meal.
• Meatballs -- Simply in a large bowl, add the feta, milk, parsley, scallions, egg, oregano, salt and pepper. I mix everything well and then add the meat last. You don't want to over mix the meat as it can make it tough. Just mix enough to be combined. Roll into golf ball size meatballs.
• Saute -- Just heat up the olive oil in a large saute pan on medium high and cook them until golden brown. Remove to a plate while you make the sauce.
• Sauce -- In the same pan with the drippings from the meatballs, add the olives, garlic and red pepper and cook just a minute. then stir in the tomatoes, oregano and parsley and cook just another minute to heat up. Add the meatballs back in to finish cooking. They will take approximately 5-10 minutes depending on the size. Just keep them on a low simmer.
• Couscous -- As the meatballs finish, cook the couscous. Just bring the broth, lemon, olive oil and seasoning up to a boil. Add the couscous, stir and remove from the heat and cover. Use foil, a lid, saran wrap, a plate, or anything you have will work just fine. Just let it set for 5 minutes and it is done.
• Serve -- Use a fork to fluff the couscous and then just spoon some on your plate. Top with 2-3 of the meatballs and some of the tomato and olive sauce, and now the good part. Finish with a spoon of the yogurt sauce over the meatballs and some diced cucumber and then squeeze the lemon.
• And trust me -- now you have a totally amazing dish.

GREEK HALIBUT WITH LEMON FETA YOGURT SAUCE #RSC

Steps:

• Preheat oven to 375°F.
• In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes.
• Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.
• Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5" between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
• Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!