by Laura on February 26, 2014

in Condiments, Recipes

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

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