Every time in my travels, when I get to try new cuisines I make a mental note of the recipes to try once I get home. This simple Greek yoghurt sauce was undeniably one of those. Every restaurant would serve this in some form or the other; As a “mezze”- an appetizer, or a spread on falafel pita sandwich or as a dip.
No matter what form they came in, I was in utter admiration with the simplicity and freshness that came with it.
Though it has been ages since I visited the beautiful country, today we shall teleport through our pallet once again.
Ingredients: (4 servings)
- 500g full-fat Greek yoghurt
- 1 medium sized Greek cucumber
- 2 tbsp mint leaves, finely chopped
- 2 garlic cloves, minced
- salt, according to taste
- 3-4 tbsp extra virgin olive oil
- 2 tsp dried oregano (for garnish)
- Place a colander on top of a clean bowl. Pour the yoghurt into clean cheesecloth and place that on the colander. Allow it to drain overnight or up to 24hours in the fridge.
- When you have the yoghurt ready. Grate a cucumber (no peeling is required), strain out all the water. Set aside.
- Remove the yoghurt from the fridge. Notice how creamy the yoghurt is at this point. Put it into a new mixing bowl.
- Add grated cucumber into the bowl of yoghurt.
- Also add minced garlic, chopped mint leaves, salt and olive oil. Mix to combine the ingredients.
- To serve, find a small sides plate like a saucer. Scoop some yoghurt mixture onto the plate. With a spoon, flatten the yoghurt and make a swirl.
- Pour some olive oil over the top.
- Garnish with some dried oregano and mint leaves.