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Paneer Bisque in garlic and yoghurt
This Greek Bisque leans on garlic and yoghurt to do the heavy lifting. We braise the Paneer for...
Greek · Salad
Sun-drenched Lentil Tabbouleh with garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper crisp, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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