YOGURT: THE MOST PERFECT FOOD KNOWN TO HUMANKIND
By Habeeb Salloum















The ancient yogis of India mixed yogurt with honey and called it the ‘food of the gods’.  Cleopatra
bathed in this milk product to give herself a clear and tender complexion and Genghis Khan fed it to
his soldiers to give them courage.  One of man's earliest prepared foods, yogurt can claim few equals
in the folklore of the culinary arts.  Some label it 'the miracle milk product'; others 'a mystery food';
while the romantics call it 'the elixir of life'.

A milk curdled by the actions of cultures with the consistency of custard, yogurt was discovered
about 5,000 years ago on the Mesopotamian plains.  Later, the Turks, who carried it into eastern
and central Europe, gave it the name we still use - yogurt.  From the early days of its introduction in
that part of the world, especially in Bulgaria, it caught on like wildfire and became known as ‘a health
food par excellence'.

Modern nutritionists have established that its reputation as an almost medicinal food is justified.  It
has been found that yogurt contains a digestive enzyme which prolongs life.  It has also been
proved that besides all the healthful elements found in milk, yogurt contains a teeming load of
bacteria - about 100 million per gram.  These multiply in the intestines and, by getting rid of the
accumulated germs, relieve stomach ulcers, dysentery, and promote excellent digestion.

For those wishing to cut down on the amount of fat, cholesterol and calories in their diets, yogurt
made from skimmed milk is a godsend.  In preparing meals, brands labelled low-fat and low-
cholesterol can be substituted for mayonnaise, sour cream or similar products.  This will constitute a
tremendous improvement in their diets - at times working wonders.

Besides it nutritious value, yogurt is a marvellously versatile and adaptable food.  It adds richness,
flavour and an appetizing aroma to a myriad of dishes. It blends well with cheese, eggs, grains,
meats, fruits, vegetables, and makes an excellent marinade.  Delicious when flavoured with syrups,
nuts, herbs and spices, it enhances and is enhanced by other foods.  The gastronomic repertoire of
this so-called ,milk of eternal life' is endless.


Yogurt/Rice Soup
Serves about 10
For the maximum of taste, serve piping hot.

3 tablespoons. olive oil
1 pound beef or lamb, cut into 1/2 inch cubes
1 large onion, chopped
4 cloves garlic, crushed
4 tablespoons finely chopped fresh coriander leaves
6 cups water
1/2 cup brown rice
2 teaspoon salt
1 teaspoon pepper
2 cups plain yogurt combined with 1 teaspoon. cornstarch
2 eggs, beaten
1 teaspoon crushed dry mint

Heat oil in a saucepan, then sauté meat over medium heat for 10 minutes.  Add onion, garlic and
coriander leaves, then stir-fry for a another 5 minutes.  Stir in remaining ingredients except yogurt,
eggs and mint. Bring to boil and cover.  Cook for 40 minutes over medium heat.
Stir in  yogurt, then turn heat to low.  Simmer for 10 minutes, stirring clockwise a number of times,
then stir in eggs and mint.  Serve immediately.

Yogurt/Date Pudding
Serves about 10
10 slices whole wheat bread, cut into small pieces
1 cup chopped dates
2 cups plain yogurt
1/2 cup melted honey    
4 tablespoons pulverized almonds
4 tablespoons butter
1/2 teaspoon nutmeg
1/2 teaspoon almond extract                                          
3 eggs, beaten

Thoroughly combine bread and dates in a mixing bowl then set aside.
In another bowl, combine remaining ingredients then pour over the bread and dates.  Thoroughly
combine, then place in a casserole and bake in a 300° F preheated oven for 50 minutes or until it
turns light brown on top. Serve hot from the casserole.


Continued next page.
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Yogurt drink - see recipe below