Cover image for The book of yogurt : [an international collection of recipes]
The book of yogurt : [an international collection of recipes]
Uvezian, Sonia.
Personal Author:
First Ecco edition.
Publication Information:
Hopewell, N.J. : Ecco Press ; New York : Distributed by W.W. Norton, 1999.

Physical Description:
xiv, 160 pages ; 24 cm
General Note:
Subtitle from cover.

Includes index.

Originally published: San Francisco : 101 Productions ; New York : distributed by Scribner, c1978.
Format :


Call Number
Material Type
Home Location
Item Holds
TX759.5.Y63 U94 1978 Adult Non-Fiction Central Closed Stacks
TX759.5.Y63 U94 1978 Adult Non-Fiction Open Shelf

On Order



The internationally acclaimed The Book of Yogurt offers more than 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack food and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé. Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt.

A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health.

Author Notes

Sonia Uvezian is the author of six highly acclaimed cookbooks, four of which have been Book-of-the-Month Club selections and published internationally. A leading authority on Middle Eastern and Caucasian cooking and a recipient of the R. T. French Tastemaker Award, Ms. Uvezian has contributed articles and recipes to various publications, including Gourmet, Bon Appetit, and Vogue. She and her husband divide their time between the United States and Europe.



Moussaka (Baked Eggplant, Ground Meat, and Tomato Casserole) Although this famous dish is reputed to have originated in the Balkans, it is esteemed throughout most of the Middle East and Caucasus as well and exists in a great many variations. 2 medium eggplants Salt 3 tablespoons butter 1 large onion, finely chopped 2 medium garlic cloves, crushed 1 pound lean ground lamb or beef 2 medium tomatoes, peeled, seeded, and finely chopped 2 tablespoons finely chopped parsley 1/2 teaspoon crushed dried oregano 1/4 teaspoon ground cinnamon Salt and freshly ground black pepper to taste 1/2 cup all-purpose flour 1/3 cup olive oil or as needed 2 eggs, beaten 3/4 cup unflavored yogurt, at room temperature 1/3 cup freshly grated kefalotiri, Parmesan, or Romano cheese Remove the stems and hulls from the eggplants, Peel the eggplants or not as you wish. Cut crosswise into 1/2-inch-thick slices. Layer on paper towels and sprinkle generously with salt. Weigh down with a heavy object and let stand 30 minutes. Meanwhile, in a heavy skillet heat the butter over moderate heat. Add the onion and garlic and sauté until soft but not browned, stirring frequently. Add the meat and cook until lightly browned, breaking it up with a fork. Stir in the tomatoes, parsley, oregano, cinnamon, and salt and pepper. Cook, uncovered, about to minutes or until most of the liquid in the pan evaporates. Taste and adjust the seasoning. Remove from the heat and set aside. Rinse the eggplant slices with cold water. Pat dry with fresh paper towels. Coat lightly with the flour. In a large, heavy skillet heat the oil over moderate heat. Add the eggplant slices and fry until lightly browned on both sides, adding more oil as necessary. Arrange half the eggplant slices in the bottom of a shallow baking dish. Spread the meat mixture over them. Cover with the remaining eggplant slices. Mix together the beaten eggs and yogurt and pour over the top. Sprinkle with the cheese. Bake, uncovered, in a preheated 375 degrees F oven 35 to 40 minutes or until the topping is golden and set. Variations Omit the oregano and cinnamon. Add 2 tablespoons minced fresh dill, basil, or mint along with the parsley. Six medium potatoes, peeled, sliced, and fried in corn oil, may be substituted for the fried eggplant. Serves 6 Yogurt Cake with Raisins and Nuts 1/4pound butter, at room temperature 1 cup sugar 2 eggs 2 cups unsifted all-purpose flour 1 teaspoon double-acting baking powder 1 teaspoon baking soda 1/8teaspoon salt 1 cup unflavored yogurt 1 teaspoon vanilla extract 3 teaspoons ground cinnamon 1/2cup seedless raisins 1/2 cup chopped walnuts In a large bowl cream the butter and 3/4 cup of the sugar until thoroughly blended. Add the eggs, one at a time, beating well after each. Sift together the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the yogurt, mixing until well blended. Stir in the vanilla extract. Turn half of the batter into a buttered 9x9-inch baking pan. Mix together the remaining 1/4 cup sugar, cinnamon, raisins, and walnuts. Sprinkle half of this mixture evenly over the batter. Cover with the remaining batter and sprinkle the rest of the raisin mixture over the top, pressing lightly with the back of a spoon. Bake in a preheated 350 degrees F oven about 45 minutes or until a food pick inserted in the center of the cake comes out clean. Remove from the oven and cool on a wire rack. Makes about 12 servings (Continues...) Excerpted from The Book Of Yogurt by Sonia Uvezian Copyright © 2003 by Sonia Uvezian Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Table of Contents

Prefacep. vii
Introductionp. ix
Before You Beginp. 3
Appetizersp. 9
Soupsp. 19
Saladsp. 30
Eggsp. 43
Fishp. 49
Poultryp. 54
Meatp. 62
Pastap. 74
Vegetablesp. 78
Saucesp. 85
Breadsp. 100
Waffles, Pancakes, and Frittersp. 105
Cakes, Pies, and Cookiesp. 114
Dessertsp. 124
Beveragesp. 139
Basicsp. 148
Indexp. 153