Yogurt-Cucumber Sauce
Print This Recipe
Made from thick, rich sheep's milk yogurt, this tangy sauce is part of every Greek table. It can also be found in Turkey, where it is called "cacik". For a similar consistency with cow's milk yogurt, you must first drain it of excess water. The sauce is delicious served with fried eggplant and zucchini, lamb chops or meatballs, or as a dip for pita bread.
INGREDIENTS
4 cups plain yogurt, 32-ounces
1 English hothouse cucumber, seeded and coarsely grated
Salt
3 large cloves garlic, finely minced
1 tablespoon red wine vinegar or fresh lemon juice, or to taste
3 tablespoons olive oil
1/4 cup chopped fresh mint or equal amounts chopped mint and flat-leaf parsley
Freshly ground pepperLine a large sieve with cheesecloth, place it over a bowl and spoon the yogurt into the sieve. Refrigerate 4 to 6 hours to drain the excess water from the yogurt. You should have 1/-2 to 2 cups drained yogurt. Refrigerate until needed.
Place the grated cucumber in a sieve or colander, salt it lightly and toss to mix. Let stand 30 minutes to draw out the excess moisture.
In a bowl, combine the drained yogurt, garlic, vinegar or lemon juice, and olive oil; stir to mix well. Using a kitchen towel, squeeze the drained cucumber dry. Fold the cucumber into the yogurt mixture and then stir in the mint or mint and parsley. Season with salt and pepper, to taste. Serve immediately, or cover and refrigerate overnight. Bring to room temperature before serving.
2 tablespoons equals 1 serving size