Wednesday, February 3, 2010
I like this dip just by itself, with pita or drizzled over veggies. It's also heavenly with hamburgers, kabobs or lamb. My Egyptian Mother in Law showed me how to make this so it's relatively authentic.
1 1/4 cup plain yogurt
3/4 cup finely diced english cucumber (or regular cucumber with the seeds removed)
1-2 cloves minced garlic
1/8 tsp. salt
1.5 Tbsn. water
1 Tbsn. parsley for garnish
2 Tbsn. Mint finely chopped*
Mix together the first four ingredients until well combined. Add the water and mix well. The water is added to the yogurt because traditionally this is made with Leban, a thin Middle Eastern yogurt. The water helps to thin out the regular, American style yogurt to a more authentic texture. For all the calorie conscious eaters, I've made this with fat free yogurt before and it worked out well.
*The optional mint gives the salad a refreshing taste just mix it in during the first step.