The Greek cousin of raita, this sauce benefits from time in the refrigerator so the flavors can develop. For a thicker consistency, drain the yogurt in the refrigerator overnight. Makes about 1-3/4 cups.
- 2 cups plain yogurt
- 8 ounces English cucumber, shredded and squeezed dry
- 2 garlic cloves, peeled and finely chopped
- 1 tbsp fresh lemon juice
- 1/4 tsp lemon zest
- large pinch kosher salt
- 1 tbsp finely chopped fresh dill
Line a mesh strainer with 1 to 2 paper coffee filters and position over a bowl. Fill the paper-lined strainer with the yogurt and drain for 1 hour.
Remove yogurt from liner and put in bowl with remaining ingredients. Stir to combine and chill in refrigerator until ready to serve. Adjust seasoning as desired.
Source: Cuisinart
