Cucumber Yogurt Sauce

I want to call it tzatziki, but it’s kind of a cross between that and raita…which was exactly like the recipe from Chow said it would be.  Excellent with our Greek lamb burgers and salad, and will also make a yummy veggie dip later.  We were fans and will reuse.  You could definitely serve this as a dip rather than a topping/sauce. Good use of the zillions of CSA cukes we have. 🙂  I found I had to be pretty generous with the salt to brighten it up.

  •     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

Grate 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.

Add 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.


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