Name: Fresh peppermint yogurt sauce
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 250 g full-fat Greek yogurt; 2 tbsp finely chopped fresh peppermint leaves; 1 small garlic clove, minced; 1 tbsp extra-virgin olive oil; ½ tsp ground cumin; Juice of ½ lemon; Salt and black pepper to taste

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Ingredients for 4

Scale

250 gfull-fat Greek yogurt
2 tbspfinely chopped fresh peppermint leaves
1 smallgarlic clove, minced
1 tbspextra-virgin olive oil
½ tsp ground cumin
Juice of ½ lemon
Salt and black pepper to taste

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Method

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Whisk the yogurt with the olive oil and lemon juice until smooth.
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Stir in the minced garlic, chopped peppermint, and cumin.
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Season with salt and pepper. Taste and adjust — more lemon for brightness, more mint for freshness.
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Cover and rest 20 minutes in the fridge so the flavors meld.
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Serve chilled alongside grilled meats or as a dip.

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Notes & variations

Spearmint works but is milder — you will need double the amount. For a thinner drizzle-style sauce, thin with 1–2 tbsp water. Best eaten within 2 days.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

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Featured from the herbarium

1 plant

Eau De Cologne Mint

Mentha x piperita citrata

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