PREVIOUS: Argentine Chimichurri Sauce NEXT: Yemenite Fenugreek Sauce

Ingredients (10)

  • 1/2 medium English cucumber, peeled
  • 7 ounces (scant 1 cup) whole-milk Greek yogurt
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 teaspoon freshly squeezed lemon juice
  • 1 medium garlic clove, minced
  • 1/4 teaspoon ground cumin
  • Salt
  • Freshly ground black pepper
  • Water as needed, for thinning the sauce
Nutritional Information
  • Calories102
  • Fat5.44g
  • Saturated fat3.32g
  • Trans fat
  • Carbs6.86g
  • Fiber0.73g
  • Sugar4.38g
  • Protein7.96g
  • Cholesterol13.2mg
  • Sodium391.65mg
  • Nutritional Analysis per serving (2 servings) Powered by

Somewhere between an Indian raita and a Greek or Turkish tzatziki, this cucumber dip is suitable for slathering on lamb chops, flatbread, köfte, or even Indian-Spiced Potato Tots.

Instructions

  1. 1Grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until it’s fine in texture but not totally minced. Mound the cucumber in the center of a clean tea towel, then twist the towel to squeeze the moisture from the cucumber. Place the cucumber in a medium bowl.
  2. 2Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well. Refrigerate for 1 hour or overnight to meld the flavors before serving. If the sauce is too thick, thin it out with a few teaspoons of water until it reaches the desired consistency.
Load Comments

Recommended from Chowhound