Yogurt

Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.

For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.

This laid-back dessert is creamy, tangy, crunchy, jammy—basically all the good things.

Molly Yeh’s turkey burgers are genuinely juicy, supremely crispy, flavored like falafel, and browned in a skillet for ultimate ease.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

Tangy whey, refreshing cucumber, and a sweet-tart sekanjabin syrup made from apple cider vinegar come together to form a seriously drinkable beverage.

Tenderizing yogurt makes the perfect marinade for grilled bone-in chicken thighs, which get even more flavor from chile-infused honey.

This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

Beat the heat with this incredibly vibrant, wildly simple, and refreshingly cold beet soup made in a blender. Roast your beets for the brightest color.

Creamy yogurt and the season’s best berries team up to make refreshing frozen paleta treats you’ll want on hand all summer long.

Strawberry sorbet, with a hint of sweet bitterness thanks to Campari, sits on tangy yogurt whipped cream and gets topped with vanilla meringue shards.

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

These spiced wings feature both aromatic tandoori masala spice blend and Frank’s RedHot for a nod to classic Buffalo wings with a little flair.

Free your merguez from its casings and have yourself a meal in no time. Runny yolks from crispy-edged fried eggs provide a saucy balance.

This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.

A spiced lime and yogurt marinade tenderizes and flavors this spatchcocked chicken, served with a salsa made from vegetables and pepitas roasted alongside.

Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.

This velvety chimichurri riff combines the sauce’s signature acidity and herbaceousness with yogurt’s mellow tang for a versatile two-in-one marinade and good-on-everything condiment.

Great with vegetables, salad, or pizza, this dressing is all Big Ranch Energy with added depth and nuttiness from toasted seaweed snacks and sesame seeds.