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2 cups semolina flour
1/3 teaspoon baking powder
1 cup white sugar
1 cup sweetened flaked coconut
1/4 cup butter, melted
1 cup plain yogurt
1/4 cup milk, or as needed
1/4 cup whole almonds

1 cup finely crushed thin wheat crackers
3 tablespoons butter, melted
12 ounces reduced-fat cream cheese
2 (8 ounce) containers reduced-fat plain yogurt
1 egg
1 egg yolk
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary, crushed
2 cups shredded reduced-fat Swiss cheese
Assorted crackers

1 (2 pound) butternut squash – peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 1/2 quarts water, or amount to cover
1 cup plain yogurt, or amount desired (optional)
salt and ground black pepper to taste

1 teaspoon olive oil
1 teaspoon split Bengal gram (chana dal)
1 teaspoon mustard seeds
1/8 teaspoon asafoetida powder
2 tomatoes, chopped
1 green chile pepper, chopped
2 cups plain yogurt
1 teaspoon salt
1 tablespoon chopped cilantro

3 pounds potatoes
1 2/3 cups black olives
1 cup chopped celery
1/3 cup chopped green onions
1 1/2 tablespoons white wine vinegar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1 cup plain yogurt
2 teaspoons prepared mustard
1 teaspoon honey
1/4 teaspoon garlic salt

1 cup plain yogurt
2 teaspoons curry powder
1 tablespoon white sugar
1 tablespoon vegetable oil
1 large onion
1 cup cubed lamb stew meat
12 ounces dried apricots
8 kabob skewers