Yogurt and Garlic Sauce

Name: Yogurt and Garlic Sauce (Salsat il-Liban)
Cuisine: Iraqi
Ingredients: ¼ cup (1/2 oz/15 g) fresh dill, or 1 teaspoon dried dill weed, optional; 1 medium tomato, drained and finely chopped; 1 garlic clove, grated; ½ teaspoon salt; 3 cups (715 ml) yogurt; 1 cup (6 oz/175 g) cucumber, grated

Salsat il-Liban

Preparation info

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

This is a variation on the appetizing jajeek salad and is closer in consistency to al-Warraq’s tenth-century jajaq (recipes). Because the yogurt is drained, the sauce will be of spreading consistency.

Ingredients

3 cups (715 ml) yogurt
1 cup (6 oz<

Asia
Iraq
Starter
Sauce
Vegetarian
Gluten-free

Method

Drain yogurt for 3 hours at room temperature or overnight under refrigeration. Use cheesecloth/butter muslin or a coffee filter.
Drain cucumber for 3 hours, or keep under refrigeration overnight.
Combine all ingredients and use as a spread for sandwiches.