2 cups | Plain full-fat greek yogurt |
1 | English cucumber (see notes for regular cucumber) |
4 cloves | Fresh garlic |
1 | Lemon |
to taste | Salt and pepper |
2 Tbsp | Fresh Dill (or 2 tsp dried) |
1. Peel and grate the cucumber (1) with a box grater. |
2. Wash the lemon (1) and get the zest (2 tsp) with the small side of the box grater. |
3. Squeeze the lemon (1) to get 2 Tbsp of lemon juice. |
4. Peel and mince the garlic (4 cloves). |
5. If using fresh dill, chop finely (2 Tbsp). |
6. Add to a bowl: yogurt (2 cups), grated cucumber (all), lemon zest (2 tsp), lemon juice (2 Tbsp), minced garlic (4 cloves), and chopped fresh dill (2 Tbsp) or dried dill (1 tsp), a pinch of salt, and a dash of pepper. |
7. Combine and serve. Store refrigerated. © RecipeRoulette.net |
1. If using regular cucumber: peel, cut in half lengthwise, and remove the center seed part with a spoon. Grate the remaining part. Including the center seed part adds too much liquid to the sauce. |
2. Using fresh ingredients where possible makes a big difference (lemon, garlic, dill). |
3. Try with our *Slow-cooker chicken shawarma for gyros* recipe. |
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