Yoghurt and Cucumber Dip



Preparation info

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By Durkhanai Ayubi

Published 2020

  • About

This yoghurt and cucumber dip is served as an accompaniment to many Afghan dishes and is much like the tzatziki of Mediterranean cuisine. It is served at Parwana, with the yoghurt acting to cool and balance the heat of the dishes with which it’s served.


  • 2 telegraph (long) cucumbers
  • 1 kg (4 cups) Greek-style yoghurt or home-made yoghurt
  • 1 garlic clove, crushed
  • 2 teaspoons dried mint
  • 1 tablespoon coarsely chopped fresh mint leaves, plus extra leaves to garnish


Peel and grate the cucumbers into a bowl, then squeeze out the excess moisture over the sink with your hands. Return the cucumber to the bowl with the yoghurt, garlic, dried mint and 1 teaspoon salt (or to taste), and mix vigorously to combine.

Serve in a decorative bowl, garnished with the fresh mint leaves, as an accompaniment to any Afghan meal.