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Greek Yogurt and Cucumber Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yogurt and cucumbers both have excess liquid that must be drained so the sauce can stay thick without “weeping.” Try this sauce with lamb, chicken, or swordfish.

Yield: Makes about 1¼ cups

Ingredients

  • 2 cups plain low-fat yogurt
  • 1 medium cucumber
  • ½ plus 1/8 teaspoon salt
  • 1 scallion, white and green parts, finely chopped
  • 1 tablespoon finely chopped fresh dill
  • 1 garlic clove, crushed through a press
  • ¼ teaspoon ground cumin
  • Pinch of cayenne pepper

Directions

1. Place the yogurt in a paper towel–lined sieve set over a large bowl—the bottom of the bowl should clear the bottom of the sieve by at least 2 inches. Place a saucer on top of the yogurt to weigh it down slightly. Let stand at room temperature for 1 hour. About 1 cup of the whey should drain off. Discard the whey. Place the drained yogurt in a medium bowl.

2. Meanwhile, peel the cucumber, split it lengthwise, and scoop out the seeds. Coarsely chop the cucumber. In a food processor fitted with the metal chopping blade, pulse the cucumber 8 to 10 times, until finely chopped but not pureed. Transfer to a medium bowl and toss with ½ teaspoon salt. Let stand for 1 hour. Drain into a wire sieve and rinse well under cold running water to remove the salt. Drain well. A handful at a time, squeeze the cucumber well to remove excess liquid, then stir the cucumber into the yogurt.

3. Stir in the scallion, dill, garlic, cumin, remaining 1/8 teaspoon salt, and cayenne. Cover and refrigerate for 1 hour for the flavors to blend. Serve slightly chilled.


© 1998 Rick Rodgers
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

37kcal (2%)
97mg (10%)
2mg (3%)
10mcg RAE (0%)
166mg
13mg
3g
4g
0g
5g
3mg (1%)
181mg (8%)
1g (3%)
1g (1%)
0mg (1%)
 

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