In the north of Israel, in the small Galilee town of Rosh Pina lives a man who, at least if one believes him and his neighbors, is 109 years old. The old man loves nothing more than strolling to the center of the village every morning, and there to exchange gossip with his neighbors and to purchase his daily supply of bread and yoghurt.

For at least thirty years the old man's daily fare has consisted of three meals. For breakfast there is yoghurt to which he adds a spoonful of honey; for lunch, bread with olive oil and raw garlic; and for dinner, unflavored yoghurt. This venerable village elder eats each of his repasts with relish and, if asked, gladly volunteers the information that the honey reminds him of the sweetness of life, the olive oil is for his kidneys, the garlic is for his liver and the yoghurt ensures his continued longevity.

The old man is not alone in his belief that yoghurt is not only good to eat but also good for you. Made by the addition of baccilus bulgaris, a harmless microbe that acts on fresh milk, hundreds of thousands of people in Israel (and, for that matter, Greece, Turkey, Lebanon and other Mediterranean nations) eat it daily. Even though the method for making yoghurt was originally discovered in the Balkan States, it has been part of the Israeli diet for at least two thousand years and an entire medical folklore has grown up around this delightful dairy treat.

Some people are convinced that yoghurt purifies the blood and some eat it believing that it is good for skin diseases. Others believe that yoghurt induces sleep and calms the nerves; and some even use yoghurt to treat dogs that have been poisoned. In some parts of the Mediterranean basin yoghurt with chopped garlic is considered a sure defense against tuberculosis, in some hospitals yoghurt is given to patients as a matter of course and in many places lactating women add yoghurt to their diets in the belief that it will increase their milk output for their babies. Although none of these medical claims has been scientifically proven, the beliefs linger on.

Perhaps most important, most people realize that the greatest charm of good yogurt is that it is delicious. Whether it has been made from cows' milk or that of goats or sheep, Israelis also know that the best yoghurts are thick enough to cut with a spoon and have a distinctive and pleasant flavor that lingers comfortably for several minutes and then leaves the mouth with a clean, clear feeling. In addition to having the color of cream, truly good yoghurt should also be thick and smooth, with no trace of lumpiness.

Some prefer to eat their yoghurt plain and others prefer it with a small amount of sugar mixed into it. The truly brave of culinary heart enjoy their yoghurt "peasant style", eaten together with whole cloves of raw garlic. Yogurt can also be exquisite when used together with raw or cooked salads or soups. Each of the following recipes is designed to serve 4.

Yoghurt and Cucumber Salad

4 small cucumbers, peeled and finely diced about
1 1/2 cups yoghurt
3 cloves garlic, minced
1/2 tsp. dill, chopped finely
juice of 1 large lemon
salt to taste

Salt the diced cucumbers lightly and let stand, covered, for 1 hour. Drain the excess liquids that accumulate. Combine the cucumbers with 1 cup of the yoghurt and the remaining ingredients. Mix gently but well. If the mixture is overly stiff, add yoghurt. Correct the seasoning, refrigerate and serve well chilled with bread slices.

Yoghurt Cheese - Labani

2 cups yoghurt
1/2 tsp. salt
olive oil and black olives for serving

Combine the yoghurt and salt. Pour the mixture into a muslin or cheesecloth sack, tie and suspend over a large bowl so that the liquids can drip out. Let drain for 24 hours and then discard the liquids.

Unwrap the cheese and use as a spread on pita or other bread. Serve with black olives and olive oil, by spreading the cheese on a plate and dripping olive oil in a depression in the center. Garnish with the olives. (Yields about 1/2 cup of cheese).

Cucumber and Yoghurt Soup

4 cups yoghurt
4 small cucumbers, peeled and chopped finely
2 - 4 cloves garlic, chopped finely
1 Tbsp. dill, chopped
juice of 1/2 lemon
1/2 tsp. salt
1 tomato, peeled and chopped coarsely
1 Tbsp. mint leaves, chopped

In a mixing bowl sprinkle the yoghurt lightly with salt and mix well. Add the cucumbers, garlic, dill, lemon juice and salt and mix. Run the mixture through a blender for several seconds, keep- ing in mind that the mixture should not be overly smooth. Refrigerate, covered, until well chilled. Serve cold garnished with the mint and tomatoes.

Eggs with Yoghurt

1 cup yoghurt
1 clove garlic, minced salt to taste
1 Tbsp. vinegar
4 eggs
pepper to taste
2 Tbsp. butter
1 tsp. hot paprika

In a small mixing bowl combine the yoghurt, garlic and salt. Divide the mixture into 4 ovenproof ramekins and place in a slow oven to heat through.

In boiling water to which the vinegar has been added, poach the eggs. Remove the eggs with a slotted spoon and place an egg in each ramekin. Sprinkle over with salt and pepper to taste and return to the oven until piping hot.

In a small skillet melt the butter. Stir in the paprika and distribute the butter over the eggs. Serve immediately.

Yoghurt with Potatoes

300 gr. potatoes, boiled in their skins, drained and cooled for 2 hours
2 cups yoghurt
2 Tbsp. vegetable oil
1 Tbsp. fresh coriander or parsley, chopped
1 tsp. whole cumin seeds
1/2 tsp. salt
1/8 tsp. hot paprika or more to taste
black pepper to taste

Transfer the yoghurt to a mixing bowl, add half the salt and a sprinkling of black pepper. Beat lightly with a whisk until the mixture is smooth and creamy. Correct the seasoning with salt and pepper to taste.

Peel the potatoes and cut into 1/2 inch (1 cm.) dice. In a skillet heat the oil over a medium flame and when hot put in the cumin seeds. Let the seeds sizzle for 4 - 5 seconds, add the diced potatoes, the remaining salt, black pepper to taste and the cayenne. Stir and cook gently for 4 - 5 minutes and then correct the seasoning with salt and cayenne pepper to taste.

Remove from the flame and let cool for 5 minutes. Pour the con- contents of the skillet into the bowl with the yoghurt, stir gently and garnish with the fresh coriander or parsley.

Yoghurt Cake

3/4 cup butter
1 cup sugar
3/4 tsp. lemon rind, grated
4 eggs, separated
2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
3/4 cup yoghurt (minimum 4% fat content)

In a mixing bowl, using a fork, mash together the butter and sugar with the lemon rind until the mixture is light and smooth. Add the egg yolks and beat well with an electric beater.

Mix together the flour, baking soda, baking powder and salt and sift the mixture three times. Add small amount of this mixture and the yoghurt to the butter mixture, mixing well at each addition and continue this process until all of the ingredients have been combined and the mixture is completely smooth. Beat the egg whites stiff and fold them into the batter.

Butter the bottom and sides of a cake pan and then gently sprinkle the pan with flour. Pour the batter into the pan ad bake in an oven that has been preheated to 180 degrees Celsius until a sharp knife inserted into the cake comes out clean (about 55 minutes). Cool on a wire rack and then sprinkle with confectioners' sugar just before serving.

© Daniel Rogov