Yogurt and Cucumber Salad


Preparation info
  • Serves

    4 to 6

    Appears in
    Sephardic Flavors: Jewish Cooking of the Mediterranean

    By Joyce Goldstein

    Published 2000

    • About

    Recipe names can be confusing. Cooks acquainted with the Arabic table know tarator as a tahini-thickened nut sauce. Cooks familiar with Greek and Turkish cuisines see this salad as a cousin to tzatziki and cacik, with the addition of chopped walnut


    • 2 cups plain yogurt
    • 1 large or 2 small cucumbers<


    Spoon the yogurt into a sieve placed over a bowl and place in the refrigerator to drain for 4 hours.

    Peel and seed the cucumber(s). If using the large cucumber, grate it; if using the small cucumbers, cut into tiny dice. Place the grated or diced cucumber in a colander and sprinkle with salt. Allow to drain for 30 minutes, then squeeze dry in a kitchen towel. Refrigerate until needed.</