Yogurt

4 pita bread rounds
1 tablespoon olive oil
4 skinless, boneless chicken breast halves – chopped
2 medium onion, chopped
1 clove garlic, minced
1 (10.75 ounce) can tomato puree
ground cumin to taste
salt to taste
ground black pepper to taste
1/2 cup butter, melted
1 cup Greek yogurt
1/4 cup chopped fresh parsley

1/4 cup butter or margarine, softened
3/4 cup white sugar
2 eggs
3/4 cup lemon flavored yogurt
1/2 teaspoon lemon juice
1 teaspoon grated lemon zest, or to taste
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon, or to taste
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup confectioners’ sugar
2 teaspoons lemon juice

1 small banana
1/2 cup blackberries
1 cup fresh raspberries
1 (6 ounce) container vanilla yogurt
1 tablespoon honey
4 ice cubes

2 pounds lamb, cut into 1 inch square cubes
1/2 cup olive oil
1 cup red wine
1 teaspoon salt
freshly ground black pepper to taste
1 teaspoon dried oregano
1 tablespoon dried mint, crushed
1 clove garlic, chopped

4 cups plain yogurt
1 cucumber, shredded
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon dried dill weed
salt and pepper to taste

8 pita bread rounds
2 tablespoons olive oil

1 red onion, thinly sliced
1 tomato, thinly sliced

1/2 pound dry penne pasta
4 red potatoes, cut into 1/4 inch slices
1/4 pound fresh green beans, cut into 2 inch pieces
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/2 cup plain yogurt
1/3 cup pesto
1/4 cup grated Parmesan cheese

1 1/2 cups butter or margarine, softened
1 cup sugar
2 eggs
1 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda