Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
- Local time
- 11:02 AM
- Messages
- 8,651
- Location
- The Netherlands
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Something I make often and love. Not expecting this to be a winner, but I definitely wanted to share it anyway because I eat it often especially in summer.
You need:
500 ml of thick Greek Yoghurt (preferably full-fat)
2 peeled and de-seeded cucumbers
2 fat grated garlic cloves
1/2 bunch of fresh dill
3 tablespoons chopped fresh mint
Salt and pepper to taste
Good olive oil
Sieve
Bowl
Container
1) Grate the cucumber finely, and salt it with about a tablespoon of salt in a bowl. Let stand for about 30 minutes and then press it as well as you can to get as much liquid out of it as possible. Put cucumber through a sieve to make sure you got as much liquid out as possible.
2) Mix in yoghurt, garlic and fresh herbs. Grind pepper in, as much as you like. Add 2 tablespoons of olive oil. Stir until mixed well.
3) Pour into container and let flavors develop by putting it in the fridge three hours or more before serving.
4) Serve by decorating with more olive oil and some fresh herbs. Best eaten with nice bread.
You need:
500 ml of thick Greek Yoghurt (preferably full-fat)
2 peeled and de-seeded cucumbers
2 fat grated garlic cloves
1/2 bunch of fresh dill
3 tablespoons chopped fresh mint
Salt and pepper to taste
Good olive oil
Sieve
Bowl
Container
1) Grate the cucumber finely, and salt it with about a tablespoon of salt in a bowl. Let stand for about 30 minutes and then press it as well as you can to get as much liquid out of it as possible. Put cucumber through a sieve to make sure you got as much liquid out as possible.
2) Mix in yoghurt, garlic and fresh herbs. Grind pepper in, as much as you like. Add 2 tablespoons of olive oil. Stir until mixed well.
3) Pour into container and let flavors develop by putting it in the fridge three hours or more before serving.
4) Serve by decorating with more olive oil and some fresh herbs. Best eaten with nice bread.
