More Great Recipes: Condiment, Sauce | Dip | Dressing | Mediterranean


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2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt (for minimal effort)
1 medium cucumber, peeled, halved, and seeded
2 teaspoons kosher salt, plus a pinch
1/2 clove garlic
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried mint, crumbled

If you're using plain whole milk yogurt, line a small sieve with a coffee filter.

Put the yogurt in it, set it over a bowl, and refrigerate 12 hours.

Discard the expressed liquid and put yogurt in the bowl.

Grate the cucumber on the large holes of a box grater into another bowl.

Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands.

Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.

Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt.

Refrigerate for at least 1 hour before serving.

Yield: 1 1/4 cups

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