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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a recipe from Steven Raichlen. This is part dip and part salad served on hors d'oeuvre platters in Turkey. This is also known as tzatziki sauce in Greece. Ingredients:
1 1/4 cups plain yogurt |
1 seedless european cucumber (seedless) or 1 large regular cucumber |
1 teaspoon salt (to taste) |
1 -2 garlic clove, minced |
3 tablespoons fresh mint (or 1 tbs dried) or 3 tablespoons dill, finely chopped (or 1 tbs dried) |
2 tablespoons extra virgin olive oil |
fresh ground pepper, to taste |
Directions:
1. Peel the cucumber and seed it, if necessary, then coarsely grate or finely chop it.
2. Place the grated cucumber in a colander and toss with 1/2 teaspoon salt.
3. Let stand, over a bowl or in sink, for 20 minutes to drain off some of the excess water from the cucumber.
4. Blot the cucumber dry with paper towels.
5. Put the yogurt in a bowl.
6. Stir in cucumber, garlic, 1/2 teaspoon salt, 2 tablespoons of mint/dill, 1 tablespoon oil and pepper.
7. Taste for seasoning, adding salt or pepper as necessary.
8. To serve, drizzle with remaining tablespoon olive oil and sprinkle remaining tablespoon of mint/dill.
9. Serve as a dip with wedges of fresh pita bread.
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