1 small English (hothouse) cucumber
1 clove garlic, pressed
1 Tbsp finely chopped fresh mint
1 Tbsp finely chopped fresh cilantro
1/2 tsp kosher salt
1/8 tsp ground cumin
1/8 tsp cayenne pepper (optional)
1. Spoon Greek yogurt into a bowl.
2. Peel the cucumber, halve lengthwise, and scrape out any seeds with the tip of a small spoon. Grate on the large holes of a box grater or in a food processor fitted with the shredding attachment. Squeeze out the excess water from the cucumber with your hands until almost completely dry. You should have about 1 cup. Add to the yogurt.
3. Add the garlic, mint, cilantro, salt, cumin, and cayenne, if desired, and mix well. Cover and refrigerate for a few hours to allow the flavors to marry, then taste and adjust the seasoning before serving.
Note: This gets better as it sits, so make it a few hours in advance to let the flavors mingle.
Source: Family Meals
Try #1 - March 14, 2011
Yummy! I used Trader Joe's non-fat Greek yogurt. I chilled it in the fridge for a couple of hours before serving with Chickpea Curry. This would go great with any number of curries or Indian-inspired dishes.
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