Yoghurt

These yummy dips are best served with assorted crudités such as carrot, cucumber and capsicum sticks. All dips are enough to serve 1. Note

Suitable from 8 months Note

Rev up lunchboxes for the start of the new school year with these berry and yoghurt muffins.

Beetroot might be a love it or hate it kind of vegetable, but this creamy beetroot and yoghurt dip is sure to appeal to all. A great addition to a party table.

Moroccan-style lamb pies

Topped with crunchy toasted oats, these layered yoghurt and cherry parfaits are a quick, delicious and healthy dessert. You can add a handful of slivered almonds to the toasted oats for extra crunch if you like.

Raita is a traditional condiment from the subcontinent commonly served alongside curries. The coolness of the raita ingredients compliments the spice beautifully. It can also be served on its own, as a dip.

There is no cooking required for this fabulous layered dessert, and it just takes a few minutes to put together, so you can indulge in a berry, coconut and yoghurt parfait at a moment's notice.

Quick, easy and delicious Indian-style chicken tikka stir-fry from Australian Women's Weekly.

A soft and tender braised lamb and yoghurt curry from Australian Women's Weekly.

Baked Middle Eastern meatballs in a homemade tomato sauce with spinach raita.

Greek yoghurt has less moisture than ordinary yoghurt, giving this lovely cake a firmer texture.

Served with a dollop of yoghurt sprinkled with sumac, these beautiful stuffed vine leaves are a perfect dish to share with friends.

A healthy and refreshing Turkish lamb and yoghurt salad from Australian Women's Weekly.

If you don’t feel like toasting the bread cubes in the oven, toast the whole slices in the toaster or under a grill then cut the bread into small squares. Make sure you drain the anchovy fillet well between pieces of absorbent paper. If you want to have this delicious recipe at home, poach the […]

A delicious trio of toppings; cream cheese and pesto, yoghurt, coriander and chilli and mustard and walnut toppings.

Spiced tandoori chicken with a delicious pomegranate raita from Australian Women's Weekly.

Herb dip can be made up to a day ahead. Store, covered, in the refrigerator. Note

You can use any type of fruit-flavoured yoghurt you like or plain yoghurt. Note

The contrast between wafer-thin brandy snaps, sweet rhubarb and cool yoghurt is delightful in this sophisticated dessert.

A delicious, hearty breakfast dish for the cooler months.

This simple yet delicious blueberry loaf is perfect for a morning or afternoon snack with a steaming hot cup of tea.

Break up a few tablespoons of the frozen yoghurt and raspberry swirl with a fork for your toddler. Note

store Dip can be made 1 day ahead and refrigerated, covered. Note

A fragrant Tandoori chicken salad topped with refreshing yoghurt from Australian Women's Weekly.

Enjoy these juicy beef burgers with grilled eggplant, cooling yoghurt sauce and peppery rocket.

The parfait can also be made in a 10.5cm x 23.5cm (4-inch x 9½-inch) terrine or loaf pan; grease, then line the base and sides with baking paper, extending the paper over two long sides. serving suggestion Serve with extra raspberries and cherries. You will need to start this recipe a day ahead. Note

This delicious and impressive looking mandarin upside-down cake is a little tricky to make but is oh so worth it. Better still it is gluten-free so everyone can enjoy it. Use a microplane to zest the fruit for best results.

The perfect recipe to share Turkish lamb fillo cigars from Australian Women's Weekly.

Make the sugar syrup ahead; keep in a sealed container in the fridge for up to one month. Prepare the fruit the night before then assemble in the morning in a small airtight container, and don’t forget to take a spoon. Note

These make a tasty after school snack with a good hit of calcium. Or, you could serve them alongside your weekly curry; add chopped mint for a fresh Indian flavour.

Blood plums, a favourite type readily available during the height of summer, include the sweet, juicy yet firm mariposa and satsuma among their plump, dark- fleshed varieties. Of Japanese origin, blood plums are the preferred fruit for use in cooking but they are equally good eaten fresh, as a snack or an ingenious breakfast idea […]

Combine smooth, creamy natural yoghurt with some seasoning and dill to create this lovely sauce. It is delicious with lamb.

Walnut adds crunch and body to this yoghurt based mint and coriander chutney, it's delicious served on the side of a curry.

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

This is a homemade version of the delicious Greek sandwich called gyro. Gyros are made from slices of meat cooked on a turning spit.

For an easy, delicious dessert, make these cardamom-spiced apples stuffed with berries and drizzled with a berry yoghurt sauce.

Variations nutritional count per serving 4.4g total fat (2.8g saturated fat); 957kJ (229 cal); 38.9g carbohydrate; 4.4g protein; 1.1g fibre You need an apple weighing about 275g (9 ounces) for this recipe. We used a granny smith apple. Note

Labne is sometimes sold as ‘yoghurt cheese’. You can use the oil from the labne instead of the extra olive oil if you like. If you can’t find za’atar, you can make your own: combine 2 tablespoons toasted sesame seeds, 1 tablespoon dried thyme, 2 teaspoons sumac and 2 teaspoons salt. Note

Mint raita, yoghurt recipe, brought to you by Australian Women's Weekly

You can use a 300ml carton of cream in this recipe. Note

Drizzled with orange syrup and topped with Greek yoghurt and fresh grapes, this cake is both delicious and stunning.

This dip is so versatile in what dishes it can be paired with. Or go simple and accompany just with pittas or Turkish bread.

Drizzled in a sweet vanilla syrup and topped with fresh mint, these colourful citrus and yoghurt pots make a pretty dessert.

Herb-flecked and fragrant, this colourful salad makes a wonderful lunch, side or light dinner.

Filled with a crunchy fruit and almond stuffing, these wholesome baked apples are perfect for both dessert and breakfast.

These delicious spiced lamb puffs are the perfect starter course.

Test Kitchen Za’atar is a blend of roasted sesame seeds, sumac and dried herbs such as wild marjoram and thyme, but the ingredients depend on each maker. Note

Tandoori is a classic Indian spice and yoghurt recipe with a distinctive and robust flavour. The name comes from the type of clay oven, a tandoor, in which the dish is traditionally prepared. You can prepare your own tandoori, but if you're short on time, the store bought versions are excellent.

Teamed with a cooling mint and garlic yoghurt sauce, these tasty fried fish sandwiches make a crowd-pleasing brunch, lunch or snack.

Figs with sheep milk yogurt and honey

Serve these spiced lamb skewers piping-hot with cucumber salad, cooling yoghurt dip and grilled flatbreads.

This dish is popular in Asia, the Middle East and Africa, and utilises a wonderful mix of those ethnic spices and flavours.

Indian-style tandoori chicken drumsticks served on a bed of coconut rice with a wedge of lemon.

Dip can be made three days ahead, store, covered, in the refrigerator Note

Heady with Moroccan seasoning, this lamb with chickpea and almond rice makes a great lunch or light dinner.

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. […]

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

Raita is a fresh yogurt salad that goes extremely well with spicy Indian dishes.

Three-cabbage coleslaw with shredded chicken from Australian Women's Weekly.

serving suggestion Dusted icing sugar. Note

Compote is traditionally a dessert, but as shown here it can also be served over warm porridge as a breakfast dish.

To roast cashews, place nuts in a dry small frying pan; stir over low heat until fragrant and just changed in colour. Remove nuts from pan immediately to avoid them burning. Note

A delicious and fragrant tandoori lamb with cucumber raita from Australian Women's Weekly.

You need about 6 passionfruit for this recipe. Note

A delicious dhal-stuffed flatbread, paratha, that originated in the Indian subcontinent.

A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.

Onion & spinach pakoras, also called pakodi, are fried snacks originating in India and are found across South Asia served here with a deliciously cooling cucumber raita.

A light and refreshing vegetable curry with yoghurt from Australian Women's Weekly.

This nutritious, filling breakfast will definitely keep you going until lunchtime.

Frozen yoghurt can be made up to 3 days ahead; keep tightly covered with foil in the freezer. Note

Chicken tikka is a chicken dish originating in South Asia where it remains popular in India and Pakistan.

Thick, creamy and deliciously spiced, this chai smoothie is a great afternoon pick-me-up.

Serve with ice-cream instead of yogurt for a quick dessert. If possible, choose freestone peaches (or nectarines) rather than the clingstone variety. You can use any seasonal fruit for this recipe.

Lamb chops with roasted garlic yoghurt, smothered in a fragrant Middle Eastern herb mix.

Try adding a few spoonfuls of toasted muesli to create a healthy and satisfying breakfast smoothie.

Döner kebab is a Turkish dish made of meat cooked on a vertical rotisserie. It can be made using chicken or beef.

Thickly sliced fresh nectarines or peaches can be used in place of figs. Note

Indian-style grilled tandoori lamb with dhal, herbaceous raita and pickled lemon from Australian Women's Weekly.

You need 12 skewers for this recipe. If using bamboo skewers, soak them in water for at least an hour prior to cooking to prevent them from splintering or burning. Note

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

You can use any flavoured jam or honey. If you don’t have toasted muesli, chop up a muesli bar instead. Note