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File in: Cheese/eggs, Side dish

Kh. Nicole Damick's

Cucumber-Yogurt Sauce

Serves 6-8

  • 2-3 cups whole, plain yogurt (will not work with low or nonfat!)
  • 8-10 small cucumbers
  • salt, for draining cucumber
  • 4-6 cloves garlic
  • 1 small handful fresh mint, minced
  • 1 hot pepper
Try serving Cucumber-Yogurt Sauce with these other recipes:

(1) Peel the cucumbers and cut them in half lengthwise. Using a spoon, scoop out all the seeds. Dice the cucumbers finely, and then put them in a colander over a bowl or sink. Salt generously and toss, then let them sit 1-2 hours so that the water will drain from the cucumbers.

(2) Cut about 1 inch off the bottom of your hot pepper. I recommend using the long, thin green ones that are mild. Seed and then mash the pepper and the garlic together. (I use a mortar and pestle for this, but if you do not have one you could use a food processor.)

(3) Mix into the yogurt the garlic-pepper mixture and the mint, at least an hour ahead of time to give the flavors time to meld.

(4) Right before serving, add the drained cucumbers. Mix and taste, adding salt if necessary. Goes well with lamb dishes.