Courtesy of Rebecca Woodland.
This simple probiotic sauce is a delicious accompaniment to grilled meats, vegetables, dolmas (stuffed grape leaves), pita, and crudité. Be sure to use unflavored full-fat Greek yogurt (not “Greek-style”) if possible. Avoid yogurt with corn starch (modified food starch) or gelatin, as the finished product will be compromised. Use only Japanese or English cucumber, because the peel is thinner and unwaxed, and seeds are small.
1 quart plain yogurt (Greek if possible)
1 Tbsp. fresh mint leaves, chopped or torn
½ medium Japanese cucumber, diced
1-2 tsp. fresh lemon juice (about ½ lemon)
1 garlic clove, peeled and minced
1-2 tsp. Milanese Gremolata Olive Oil
1-2 tsp. Dill Olive Oil
¼ tsp. sea salt (or more to taste) OR 1-2 tsp. fresh dill (or ½ tsp dried dill weed)
NOTES: Adjust amounts of herbs to suit your taste or use only one kind of herb (mint OR dill).
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