This is a first. A recipe. This has become a neighborhood favorite. It is moist – key attribute, easy to make, fail-proof and above all delicious. It is the olive oil I found so intriguing. I believe it is important to use ‘Turkish’ yogurt which is a strained yogurt which means the whey portion of the milk ( watery portion) has been removed. Therefore the yogurt is thicker in consistency.. Greek yogurt is strained, but is not as dense as Turkish strained yogurt. Also choose a tasty olive oil.
here is the recipe: