Yield: 1 Servings
Measure | Ingredient |
---|---|
1 large | English cucumber or 2 small cucumber, peeled, seeded and finely diced |
2 teaspoons | Salt |
2 cups | Plain yogurt |
2 tablespoons | Extra virgin olive oil |
2 tablespoons | Fresh lemon juice |
2 larges | Clov garlic, finely minced (up to 5) |
¼ cup | Fresh mint leaves, coarsely chopped or 2 tablespoons dried mint |
\N \N | Salt and freshly ground pepper |
Place the diced cucumber in a colander and sprinkle with the salt, tossing to mix well. Set the colander in a bowl, cover with plastic wrap and allow to drain for 3 to 6 hours. Line a sieve with cheesecloth and place the plain yogurt on top of the cheesecloth. Place the sieve over a bowl and allow to drain for 3 to 6 hours.
Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic and mint, mixing gently until thoroughly blended. Season to taste with additional lemon juice, salt and freshly ground pepper.
Yield: about 3 cups
Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by Angele Freeman <jfreeman@...> on Apr 29, 1997