Lebanese Lamb with Yogurt

I love to make dishes that are topped with yogurt. I always let the dishes cool for about 10 minutes before topping them with yogurt. This allows the probiotics to be preserved along with the resistant starches, like rice or potatoes, to be cooled slightly. This allows the resistant starches to multiply. The yogurt and resistant starches feed your microbes and help them to multiply and grow in a delicious and filling way. Check out my new Yogurt Plus if you want a thick yogurt with lots of Bifidobacterium – a very important species that you need a lot of. You can also use the L. reuteri yogurt which is the thickest yogurt you will ever have. Greek yogurt works too!

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