Lebanese Yogurt Sauce With Pine Nuts And Garlic
This sauce is often served with lamb or eggplant in Lebanon and Syria.
1 cup unflavored yogurt
2 large garlic cloves, crushed
1/2 tablespoon butter
3 tablespoons pine nuts
Makes 1 cup
In a small skillet heat the butter over moderate heat. Add the pine nuts and
sauté until golden brown, stirring frequently.
Transfer the mixture
to a bowl.
Add the garlic to the skillet and
sauté until barely golden.
Remove and add to the nuts with the yogurt. Mix well.
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