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Herbed yogurt and cucumber sauce
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Easy and quickA cool addition to Middle Eastern dishes
This recipe comes from Ottolenghi's Jerusalem cookbook, but variations of this dish are found all over the Middle East and surrounding regions. In Greece, the sauce is known as tzatziki, cucik in Turkey, tarator in Bulgaria, mast-o-khier in Iran and jajeek in Iraq.
Many variations
There are many variations. Most start with thick greek-style yogurt, cucumbers, lemon, garlic and herbs such as parsley, mint and dill. Other additions include: olive oil, vinegar, chopped nuts, raisins, green onions and shallots.
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Serve very cold
The idea behind this sauce is to provide a cool counterpoint to warm or spicy dishes, so it is best prepared in advance and served very cold.
Serve with:
- Mezzah platter
- Spiced chickpeas and vegetable salad
- Za'atar and lemon grilled chicken
- Kabobs
- Moroccan lemon chicken and green olives
Herbed yogurt and cucumber sauce
Middle Eastern yogurt and cucumber sauce makes a cool addition to a mezzah platter. Begin with yogurt, cucumbers, lemon and garlic and add a variety of spices and herbs to suit your palate.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 -10 servings 1x
Ingredients
- 2 Persian cucumbers, seeded, peeled and thinly sliced.
- 2 cups Greek yogurt
- 2 cloves garlic, crushed and minced
- 2 – 3 T chopped mint, dill or parsley
- 2 T lemon or lime juice
- Pinch of cayenne pepper
- Salt and pepper to taste
Instructions
- Mix everything together in a bowl, cover with saran wrap and chill until very cold. Can be made a day in advance.
THIS SERVES WELL WITH
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