Go beyond breakfast with yogurt

Flatbreads taste anything but flat when slathered with garlic-infused Greek yogurt and decked out with spinach. Even after broiling, the yogurt keeps its satiny finish and signature tang.

• 1  1/2 teaspoons whole cumin seeds
• 2 tablespoons sesame seeds
• 1/4 cup shredded unsweetened coconut
• Coarse salt
• 1/2 small clove garlic
• 1 cup plain full-fat or 2 percent Greek yogurt
• 4 cups baby spinach
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 flatbreads, such as naan

1. Heat broiler with rack in top position. Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 1 minute. Add sesame seeds and coconut and continue to toast, stirring constantly, until coconut is golden brown, 4 to 5 minutes more. Stir in  1/2 teaspoon salt. Transfer to a plate; let cool. Using the flat side of a chef’s knife, crush garlic to a paste with 1 teaspoon salt; stir into yogurt.

2. Drizzle spinach with 1 tablespoon oil; season with salt. Brush remaining 2 tablespoons oil over both sides of each flatbread; season with salt. Arrange in a single layer on a baking sheet; broil until edges are golden, about 1 minute. Flip and spread each flatbread with 1/4 cup yogurt mixture. Top with 1 cup spinach. Broil until spinach just begins to wilt, about 1 minute. Serve, drizzled with oil and sprinkled with coconut mixture and salt.

Nutritional analysis per flatbread: 746 calories, 38 grams fat, 59 grams carbohydrates, 19 grams protein, 60 milligrams cholesterol, 624 milligrams sodium, 5 grams dietary fiber, 52 percent of calories from fat.

Yogurt turns surprisingly velvety and decadent when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with a combo of cinnamon, cumin and cilantro, and you’ve got an updated Turkish kofta.

•  1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 6 large cloves garlic — 3 minced, 3 sliced
• Coarse salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 cup panko breadcrumbs
• 1 1/4 cups low-sodium chicken broth
• 1 1/2 pounds ground beef
• 1 large egg, plus 3 large yolks
• 1/2 cup coarsely chopped fresh cilantro, plus more for serving
• 1 1/2 cups plain whole-milk yogurt
• 1 tablespoon cornstarch
• Cooked rice, for serving
• Ground sumac and red-pepper flakes, for serving

1. In a large straight-sided skillet, heat 2 tablespoons oil over medium-high heat. Add onion, minced garlic and 1  1/2 teaspoons salt; cook, stirring until translucent, about 3 minutes. Add cumin and cinnamon, and cook, stirring, about 1 minute more. Transfer mixture to the bowl of a food processor; process to a paste.

2. In a bowl, combine breadcrumbs and 1/4 cup broth; let stand 5 minutes. Add beef, onion paste, whole egg and cilantro; mix with your hands to combine. With lightly dampened hands, form mixture into 28 meatballs, about 2 tablespoons each.

3. Heat remaining 2 tablespoons oil in skillet over medium-high heat. Working in batches (do not crowd pan), cook meatballs until browned on all sides, about 7 minutes a batch. Transfer to a plate; pour off fat from skillet. Return meatballs to pan; add 3/4 cup broth and sliced garlic. Bring to a boil, then cover, reduce heat to low and simmer just until meatballs are cooked through, about 6 minutes. Transfer meatballs to a plate with a slotted spoon.

4. In a bowl, whisk together egg yolks and yogurt. In another bowl, whisk together cornstarch and remaining 1/4 cup broth; whisk into broth in skillet. Bring to a boil, whisking constantly, then strain through a sieve into yogurt mixture, stirring to combine. Return to skillet and cook over medium, stirring constantly, until just bubbling and thick enough to coat the back of a spoon, about 1 minute; season with salt. Add meatballs to sauce and heat through. Serve over rice, sprinkled with sumac, red-pepper flakes and cilantro.

Nutritional analysis per serving: 509 calories, 39 grams fat, 12 grams carbohydrates, 29 grams protein, 235 milligrams cholesterol, 152 milligrams sodium, 1 gram dietary fiber, 68 percent of calories from fat.

Luscious whole-milk yogurt adds an unexpected tart note to a fiery Indian marinade of cumin, cardamom and cayenne pepper.

• 1  1/2 teaspoons whole cumin seeds
• 1 1/2 teaspoons whole coriander seeds
• 5 cardamom pods, lightly crushed
• 3 whole cloves
• 1 cup plain whole-milk yogurt
• 2 tablespoons fresh lime juice
• 1 tablespoon minced ginger (from a 1-inch piece)
• 1 tablespoon minced garlic
• Coarse salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper

Toast spices in a small skillet over medium-high heat until very fragrant, about 3 minutes. Transfer to a spice grinder; finely grind. Mix with yogurt, lime juice, ginger, garlic, 2 teaspoons salt, turmeric and cayenne.

Nutritional analysis per 1-tablespoon serving: 17 calories, 1 gram fat, 1 gram carbohydrates, 1 gram protein, 2 milligrams cholesterol, 8 milligrams sodium, trace dietary fiber, 40 percent of calories from fat.

Instead of cooking the chicken in a traditional tandoor oven, you can pan-fry, preferably in a cast-iron skillet.

• 12 bone-in, skin-on chicken thighs
• Tandoori marinade for chicken (see above)
• 1  1/4 cups all-purpose flour
• Coarse salt and freshly ground pepper
• 3 cups plus 2 tablespoons safflower oil
• 1 medium red onion, thinly sliced
• 1/4 cup fresh lime juice (from 2 limes)
• 3/4 cup fresh cilantro leaves
• 3/4 cup fresh mint leaves
• Cucumber spears, for serving

1. Make a few slashes in meat side of each thigh. In a 9-by-13-inch baking dish, combine chicken and marinade, turning to coat. Refrigerate at least 1 day and up to 2 days.

2. Heat oven to 250 degrees. In a large bowl, whisk together flour and 1  1/2 teaspoons salt; season with pepper. In a large straight-sided skillet (preferably cast iron), heat 3 cups oil (it should be about 1/2 inch deep) over medium-high heat until a thermometer registers 350 degrees.

3. Working with 6 pieces at a time, remove chicken from marinade, wiping off excess with a paper towel. Dredge in flour mixture and add to skillet, skin-side down. Partially cover and fry until golden brown and cooked through, 6 to 7 minutes a side. (Adjust heat to maintain oil temperature between 330 and 350 degrees; do not let it go over 350, and return to 350 between batches.) Transfer chicken to a paper towel-lined plate; place in oven to keep warm.

4. Mix together onion and lime juice; let stand 10 minutes. Stir in remaining 2 tablespoons oil and herbs. Season with salt. Serve chicken with onion salad and cucumbers.

Nutritional analysis per serving, based on 6: 835 calories, 67 grams fat, 23 grams carbohydrates, 37 grams protein, 107 milligrams cholesterol, 165 milligrams sodium, 3 grams dietary fiber, 71 percent of calories from fat.

Yogurt puts a new spin on French pastry cream, which is typically made with milk. The result is brighter in flavor and still delivers that same silky richness.

Pastry cream:

•  1/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon coarse salt
• 1 1/3 cups plain whole-milk yogurt
• 2 large egg yolks
• 2 tablespoons unsalted butter

Tartlets:

• All-purpose flour, for dusting
• 14 ounces all-butter puff pastry, such as Dufour, thawed
• 1/4 cup sugar
• 2 cups sliced strawberries
• 1 teaspoon fresh lemon juice
• Pinch of salt
• 1/4 cup heavy cream

1. Make the pastry cream: In a medium saucepan, whisk together sugar, cornstarch and salt. Whisk in yogurt, egg yolks and butter. Cook over medium, stirring with a rubber spatula until mixture comes to a boil, about 7 minutes. Let boil, stirring, 1 minute. Remove from heat; transfer to a bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Refrigerate at least 2 hours and up to 1 day. Just before using, whisk until smooth.

2. Make the tartlets: Heat oven to 400 degrees with one rack in upper third and one in lower third. Lightly dust work surface and puff-pastry sheet with flour; roll out to slightly thinner than  1/4 inch thick. Sprinkle with 2 tablespoons sugar, pressing and rolling sugar so as much sticks as possible. Trim pastry sheet to a 12-by-9-inch rectangle, then cut into nine 4-by-3-inch rectangles. Score a 1/2-inch border around each rectangle. Score center pieces at 1/2-inch intervals for a decorative top, if desired.

3. Transfer rectangles to a parchment-lined baking sheet; freeze 15 minutes. Bake on top rack 15 minutes, then transfer to bottom rack; bake until caramelized, about 10 minutes more. Transfer to a wire rack; let cool 10 minutes. Using scissors, cut center of tops away and reserve; let cool.

4. Meanwhile, combine strawberries, remaining 2 tablespoons sugar, lemon juice and salt; let stand 10 minutes. Whip heavy cream to soft peaks. Fold whipped cream into pastry cream. Divide among tartlets; top with berries. Serve with reserved tops.

Nutritional analysis per tartlet: 392 calories, 24 grams fat, 39 grams carbohydrates, 5 grams protein, 68 milligrams cholesterol, 199 milligrams sodium, 2 grams dietary fiber, 55 percent of calories from fat.