I made this to go with the Falafel (recipe in last post) and it is a MUST have! Don’t even dare to think of making the Falafel without this amazing, perfect, wonderful sauce. Make it with fat free Greek yogurt, Fage is my fav (now comes in a huge container!). You could cut this recipe in half but trust me; you’ll find other uses for it. I made oven baked zucchini fries and the sauce was a perfect touch (another future post).
Comes to us from Georgetta via the Kayln's Kichen Blog . She does low glycemic low carb recipes.
Ingredients:
- 3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
- Juice of one lemon (about 3 T)
- 1 garlic clove, chopped
- 2 medium cucumbers, seeded and diced
- About 1 T kosher salt for salting cucumbers
- 1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
- Kosher salt and fresh ground black pepper to taste
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
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