Persian cucumber and yoghurt dip
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen Best Bites
Try this cucumber, herb and garlic dip as a side dish or as part of a mezze-style meal.
Method
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Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt.
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Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil.
Ingredients
- 1 large cucumber, coarsely grated or finely diced
- 500ml/18fl oz Greek yoghurt
- 1 large garlic clove, crushed
- 20g/¾oz dill, stalks and leaves finely chopped
- sea salt and freshly ground black pepper
- extra virgin olive oli, for drizzling
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