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Greek Yogurt and Cucumber Sauce Recipe

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This recipe for Greek Yogurt and Cucumber Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fondue Cookbook
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. plain low fat yogurt
1 medium cucumber
1/2 plus 1/8 tsp. salt
1 scallion, white and green parts, finely chopped
1 tbsp. finely chopped fresh dill
1 garlic clove, crushed through a press
1/4 tsp. ground cumin
Pinch of cayenne pepper

Directions:
Directions:
Place the yogurt in a paper towel lined sieve set over a large bowl - the bottom of the bowl should clear the bottom of the sieve by at least 2 in. Place a saucer on top of the yogurt to weigh it down slightly. Let stand at room temperature for 1 hour. About 1 c. of the whey should drain off. Discard the whey. Place the drained yogurt in a medium bowl.
Meanwhile, peel the cucumber, split it lengthwise, and scoop out the seeds. Coarsely chop the cucumber. In a food processor fitted with the metal chopping blade, pulse the cucumber 8 - 10 times, until finely chopped but not pureed. Transfer to a medium bowl and toss with 1/2 tsp. salt. Let stand for 1 hour. Drain into a wire sieve and rinse well under cold running water to remove the salt. Drain well. A handful at a time, squeeze the cucumber well to remove excess liquid, then stir the cucumber into the yogurt.
Stir in the scallion, dill, garlic, cumin, remaining 1/8 tsp. salt, and cayenne. Cover and refrigerate for 1 hour for the flavors to blend. Serve slightly chilled.

 

 

 

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