Jogurtissa

Jogurtissa is a Finnish culinary term that translates roughly to "in yogurt" or "with yogurt." In Finnish recipes, the adverb describes a method where the main ingredient is marinated in yogurt or served with a yogurt-based sauce. The yogurt may be plain or thick yogurt and can be mixed with herbs, garlic, lemon, and spices.

When used as a marinade, yogurt tenderizes meat and fish through lactic acid and minerals, helping to retain moisture during cooking. It also provides richness and a mild tang. Typical additions include garlic, lemon juice, cumin, coriander, dill, mint, paprika, and chili. Marinade times vary: poultry and tougher cuts may benefit from several hours or overnight; fish and vegetables are often marinated for 20–60 minutes.

Common applications include chicken marinated in yogurt and spices for grilled or baked dishes, lamb or beef kebabs, and fish fillets. Yogurt-based sauces and dips, such as tzatziki-like toppings or creamy herb sauces, are also described as "jogurtissa" in recipes.

Variations exist with plant-based yogurts (dairy-free) used in the same way, offering a similar texture and acidity. The general principle remains: yogurt acts as a tenderizer and flavor carrier while helping to keep ingredients moist during cooking.

Handling and safety: if a yogurt marinade is used with raw meat or fish, do not reuse the marinade as a finished sauce unless it is boiled first to destroy pathogens. Any leftovers should be refrigerated and used promptly.