Name: Afghan white sauce for kebabs (Tzatziki)
Prep time: 15 min
Total time: 15 min
Yield: Makes 1 x 500 ml (17 fl oz/2 cup) jar
Cuisine: Afghani
Ingredients: 1 teaspoon salt; 250 g (9 oz) Greek-style yoghurt; ½ teaspoon ground white pepper; 1 teaspoon olive oil; 1 teaspoon white vinegar; 1 teaspoon lemon juice; 1 teaspoon crushed garlic; 1 telegraph (long) cucumber

Preparation info

Makes
1 x 500 ml
jar

Difficulty
Easy
Ready in
15 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

We know this sauce so well, thanks to all our Middle Eastern brothers and sisters; it is also very Greek and Mediterranean. Light and tangy, it goes with just about anything. Try it with vegetable kebabs and Vegetable jalfrezi.

Ingredients

1 telegraph (long) cucumber
1 teaspoon salt
250 g (

Asia
Afghanistan
Sauce
Vegetarian
Gluten-free

Method

Peel and grate the cucumber, then place in a blender. Add the salt and blend for about 20 seconds.

Pour the blended cucumber through a strainer to separate the liquid from the pulp. Discard the liquid and place the pulp in a mixing bowl. Add the remaining ingredients and mix well with a wooden spoon.

Cover and refrigerate until ready to serve; it is best made on the day it will

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of