Friday, March 27, 2009


This is one of our favorite sauces and is often served with Greek foods. We make several versions of this. This version below is a little thicker because the yogurt is drained to make yogurt cheese. Make it ahead of time because it gets better as it sits (up to a day or two). It's great with Mediterranean Salmon Cakes or with falafel (which I make from a mix).

Recipe from Take-Out Tonight!

  • 2 c. yogurt cheese*
  • 1 cucumber, peeled, seeded, grated, and squeezed dry
  • 2 cloves garlic, minced
  • 4 t. olive oil
  • 1 T. chopped fresh dill (or 1 t. dried)
  • 1 T. lemon juice
  • 1/2 t. salt
*to make 2 cups yogurt cheese, spoon 1 quart plain yogurt into a coffee filter- or a cheesecloth-lined strainer; set over a bowl and let stand in refrigerator 2 hours or overnight. Discard the liquid.

Combine all ingredients; mix well.

Makes about 2 cups

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