Categories: condiment, middle eastern
Ingredients
- 1 cucumber
- coarse salt
- 2 1/4 cups plain yogurt (whole-milk best)
- 1 teaspoon dried mint
- 1-2 cloves garlic
- extra-virgin olive oil, to drizzle over
Directions
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Peel and dice the cucumbers finely. Salt and rest for while to drain. Drain yogurt over cheesecloth.
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Mix yogurt and cucumbers. Stir in the dried mint, most of the fresh mint, press in the garlic, stir again, and transfer into a serving dish. Sprinkle over the last leaves of chopped mint and drizle with the oil.
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Cover and refrigerate at least 2 hours before serving to allow flavors to develop and marry.
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Serve as a mayonnaise subtitute in sandwiches, as a dip for tortilla or pita chips, or as a sauce for lamb.