(Greek cucumber-yogurt sauce)
Makes about 2 1/2 cups
- Cucumber, peeled, seeded and, grated -- 1
- Salt -- 1 teaspoon
- Thick, Greek-style yogurt -- 2 cups
- Lemon, juice only -- 1/2
- Garlic, minced -- 1 or 2 cloves
- Olive oil -- 1/4 cup
- In a large bowl, toss the cucumber with the salt and set aside for 5 to 10 minutes. Squeeze the cucumber to get rid of excess moisture.
- Add the remaining ingredients to the bowl with the cucumber and stir together until well blended.
- Adjust seasoning and serve well chilled as an appetizer with bread or pita, or as a sauce for souvlaki, gyros or other roasted meats.
- Cacik/Jajeek (Turkish/Iraqi yogurt-cucumber salad): Use two cucumbers and add some chopped mint and dill. If you thin it out with a little ice water, cacik can be served as a cold summer soup.
- Mast-o Khiyar (Iranian yogurt-cucumber spread): Follow the above recipe. Stir in 1/4 cup walnuts, 1/4 cup golden raisins and some chopped mint. Garnish with fresh rose petals and spread on fresh bread. Sometimes spelled mast-o-khiar.
- If you can't find thick, Greek-style yogurt, regular yogurt can be made thicker by straining it overnight in a fine-meshed strainer or several layers of cheesecloth.