Ingredients
4 servings
- 1½ cups whole greek yogurt
- 1½ cups sour cream
- 2 tablespoons flour
- 1 teaspoon salt, plus more to taste
- ½ cup water
- 1 tablespoon fresh lemon juice
Soups & StewsDairyKosher for PassoverGluten FreeVegetarianQuickEasyMiddle East
Preparation
Step 1
In a small sauce, stir together the yogurt and sour cream over medium heat. Let heat through for about 2 minutes.
Step 2
Meanwhile, in a small bowl, whisk together the flour and salt, then slowly stream in the water until combined without any lumps.
Step 3
Stir the flour mixture into the yogurt mixture and cook until thickened (should resemble a raita in consistency), 10 to 12 minutes.
Step 4
Remove from heat and stir in lemon, then adjust the seasoning with salt. Serve warm with kubaneh or challah.
