Cucumber Yogurt Sauce
Ingredients
3 small cucumbers
1⁄2 tablespoon kosher salt
2 cups yogurt (Greek is best.)
2 sprigs fresh dill, chopped
1 1⁄2 tablespoons chopped fresh mint leaves
3-4 cloves garlic, minced
1⁄2 teaspoon ground cumin
1⁄8 teaspoon freshly ground black pepper
Instructions
1. Grate the cucumber on the wide holes of a grater, mandolin, or food processor. Put it in a colander in a large bowl or sink and sprinkle with 1⁄2 tablespoon of kosher salt. Let drain for about 20 minutes.
2. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl.
3. Add the yogurt, dill, mint, garlic, cumin and pepper. Stir together and spoon into a serving bowl.
Note: You can also just put everything into your food processor and let it rip.
Comments
This is modified from a Ted Allen recipe to go along with the most amazing lamb burgers. It makes about 3 cups of sauce and I’m still trying to figure out what to do with the extras. Like most things with cucumber, it has a very summery refreshing taste.
Shown here with Lamb Burgers and Falafel.
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