Categories: Appetizers

Ingredients

• 2 cups plain yogurt
• About 1/2 English (hothouse) cucumber, peeled, halved and seeded
• Salt, to taste
• 4 garlic cloves, mashed in a mortar or minced
• 1 Tbs. chopped fresh mint
• 1 Tbs. chopped fresh dill
• 1 Tbs. extra-virgin olive oil
• 2 to 3 tsp. fresh lemon juice

Directions

1. Line a sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.

2. Meanwhile, using the large holes on a handheld grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

3. In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

4. Transfer to a bowl and serve.

Email to a friend | Print this recipe | Back