Cucumber and Yogurt

Name: Cucumber and Yogurt
Yield: Serves 6 or more
Ingredients: 1–2 × 15 ml spoon (1 heaped tablespoon) chopped mint or dill weed, or 2 × 5 ml spoon (2 teaspoons) dried mint or dill weed; 1–2 cloves of garlic; 1 cucumber, peeled and grated; 5 ml spoon (1 teaspoon) lemon juice or white wine vinegar; salt; 500 ml (¾–1 pint) natural yogurt; 4–5 × 15 ml spoon (4 good tablespoons) double cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

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 (

Sauce
Mediterranean
Summer
Gluten-free
Vegetarian

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