cucumber, garlic, and yogurt sauce

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garlic mint yogurt english cucumber

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(contributed by Nancy)
This is an Eastern Mediterranean version of the classic Middle Eastern-Central Asian salad-like sauce featuring diced cucumbers and mint in yogurt, which goes by a variety of names. In Persian fashion, you can add raisins or dried currants and chopped walnuts to the mixture detailed below. This recipe is from Paula Wolfert’s The Cooking of the Eastern Mediterranean.

1 English cucumber
1 1/2 - 2 cups plain low-fat yogurt
1 garlic clove, peeled and crushed with a pinch of salt
3 tsp dried mint, crumbled and pressed through a fine sieve
1 tsp olive oil
sprigs of fresh mint for garnish

1.  Finely dice the cucumber.
2.  In a medium bowl, combine the yogurt, garlic, and pinch of salt. Add the cucumber and the dried mint, and blend well.
3.  Cover and refrigerate until well chilled, about 1 hour.

Cook’s note:  Greek yogurt will yield a thicker sauce. This is wonderful with fish!