Cucumber and yoghurt dip

Cucumber and yoghurt dip

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1/2 lebanese cucumber, finely diced
sea salt
2 garlic cloves, crushed
200g greek-style plain yoghurt
2 tablespoons mint leaves

Method

  1. Put the diced cucumber in a colander, sprinkle with salt and leave to drain for 10 minutes. Squeeze the excess liquid from the cucumber.
  2. Fold the cucumber, garlic and a pinch of salt through the yoghurt. Serve sprinkled with the mint.

Variation

  • For a cold summer soup, stir 500 ml water through the dip, drizzle with extra-virgin olive oil and serve with crusty bread.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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