Cucumber Yoghurt Salad Dip
This salad is a typical appetizer during hot days and in the Middle East local yoghurt made from goat's milk is always preferred when in season, for a richer and stronger taste. It’s super easy to make and has many variations such as the Turkish Aka Masto Khiar, and the Greek Tzatziki Dip which both tend to have a runnier consistency and they use fresh dill in place of the Mint.
Ingredients
- 1 kg Natural Set, Thick, Greek Style yoghurt 1 large tub
- 4-5 small cucumbers or 1 UK style large washed & diced, sliced or grated
- ½ Lemon Juiced
- 2-3 Cloves of Garlic peeled and grated
- ½ batch Fresh Mint (finely chopped) or you can use 3 tbsp dried mint
- 1-2 tbsp Olive Oil Optional
- ½ tsp Salt to taste
Instructions
- In a bowl, mix the thick yoghurt/laban, crushed garlic, salt, olive oil and lemon juice well.
- Wash the cucumbers and take off the ends before slicing in half and seeding
- Finely chop the cucumber into small cubes or grate or slice them into strips, then add to a mixing bowl and mix them in a little salt. Leave them aside for at least 30-40 mins to release the access water.
- When ready, drain the cucumber and add to the yoghurt mix along with the finely chopped fresh mint and then stir.
- Place the dip into the refrigerator for at least an hour before serving in small bowls, or however you please.