Lebanese sauce II

To obtain a creamy and flavorful sauce, we start by heating the yogurt in a pot over very low heat. It is essential to stir constantly in the same direction to prevent lumps from forming. The heating process takes about five minutes, during which the yogurt will thin out, but we must not let it reach the boiling point. Our goal is to achieve a smooth and uniform consistency, which will serve as the base for our delicious sauce.

While the yogurt is heating, we prepare to add the starch. We take 2-3 tablespoons of warm yogurt and mix them with the starch until it is completely dissolved. This step is crucial to prevent lumps from forming in the sauce. Once the starch is fully dissolved, we pour it back into the pot with the yogurt, stirring well to incorporate it.

Now, we add the ingredients that will enhance the flavor of the sauce. Crushed garlic, freshly chopped dill, vegeta, and sugar are the key elements. If you prefer a stronger garlic flavor, you can sauté it in a little oil before adding it, which will enhance its aroma and add extra flavor to the sauce.

We continue to cook over low heat, stirring constantly to prevent sticking until the sauce thickens and becomes creamy. This process may take a few minutes, but patience will pay off in the form of a fine and delicious texture. Once the sauce has thickened, we let it cool slightly, after which we add the grated horseradish and red pepper paste. These ingredients will provide a spicy taste and a hint of freshness, enriching the final dish.

After we have well homogenized all the ingredients, it is time to put the sauce in the refrigerator. We let it cool for about 30 minutes, during which the flavors will combine and intensify. This sauce is perfect to be served alongside meat dishes, salads, or even as a dip for fresh vegetables. Its refined taste and velvety texture will turn any meal into an unforgettable culinary experience. Enjoy!