Mint Yogurt Sauce

vegetarian sauce middle-eastern beginner make-ahead
⏱ 5 min ✋ 5 min active 🍽 4 (as sauce)

Personal method, Ottolenghi inspired

Ingredients

  • 200 g full-fat Greek yogurt
  • Large handful fresh mint leaves
  • Small handful flat-leaf parsley
  • 1 small garlic clove
  • Juice of ½ lemon
  • Splash of cider vinegar (~½ tsp), the secret tang
  • Pinch of salt
  • Drizzle of EVOO
  • Pinch of sumac to finish

Method

  1. Blitz everything together (or chop mint very finely and stir if no blender)
  2. Should be bright green and creamy
  3. Taste and adjust
  4. Finish with drizzle of EVOO + pinch of sumac on top

Key Details

  • The cider vinegar instead of just lemon gives a rounder, deeper tang, this is the key difference from a basic yogurt sauce
  • Serve Ottolenghi style: dollop on plate first, place meat on top
  • Improves over 1–2 hours as the mint infuses, make ahead is better

Variations

  • Add a pinch of cumin for more warmth
  • Add preserved lemon (small piece, chopped) for a North African version
  • Thin with a teaspoon of water for a pourable dressing consistency

Balance guide:

  • Too sharp → tiny more yogurt
  • Not tangy enough → more lemon or tiny more cider vinegar
  • Needs lift → more salt or sumac
  • Too thick → teaspoon of cold water

Pairs well with

  • Lamb shoulder (serve as pool under the meat)
  • Lamb chops steak style
  • Spatchcock chicken
  • Roasted aubergine, falafel, roasted cauliflower
  • Any Middle Eastern spread as part of mezze

Notes & learnings

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