Cucumber and Yogurt

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

This favourite eastern Mediterranean combination can be served as a salad or as a sauce with grills and roast meat. By diluting it with water, you can also make a delicious, chilled summer soup. If you use sheep’s milk yogurt, omit the cream.

Ingredients

  • 1 cucumber, peeled and grated
  • 1–2 cloves of garlic
  • 1–2 × 15 ml spoon (

Method

Put the cucumber in a colander mixed with 15 ml spoon (1 tablespoon) salt. Weight down with a plate. Leave 1 hour and then drain on kitchen paper towelling. Crush the garlic, with a little salt, to a cr