In Greece, yogurt finds its way onto dozens of dishes thanks to tzatziki -- the dipping sauce/spread made from yogurt, cucumbers, garlic, dill, and olive oil. It’s eaten on its own with pita chips, on gyros, and also as a sauce to accompany main dishes. But to the Greeks, yogurt is more than an ingredient. It’s a ubiquitous staple in Greek cooking, appearing in everything from soups to stuffed peppers to lamb casseroles, and you’ll be hard pressed to find a table that doesn’t have the stuff on it -- even if it’s hidden in a phyllo cake.
There’s a similar dish to tzatziki from Iran, too: mast-o khiar. It’s used in several Persian dishes similarly to how the Greeks use tzatziki, but instead of dill, dried mint is a key ingredient. That gives the dish an even lighter, fresh taste -- and it normally finds its way onto the dinner table alongside grilled meats. Or, even better, as a party dip.