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DIP - Cucumber Yogurt
Nb persons: 6
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| CookingChanneltv.com Cafe Mogador Cucumber Yogurt Recipe courtesy of David Johnson at Cafe Mogador Serve with Chicken or Lamb Kabobs INGREDIENTS 3 Persian cucumbers or 1 hothouse cucumber, diced | |
| Kosher salt | |
| 2 to 3 cloves | garlic |
| 2 cups | yogurt |
| 2 tablespoons | chopped fresh chives |
| 2 tablespoons | chopped fresh dill |
| 3 tablespoons | chopped fresh mint |
| Freshly ground black pepper | |
| 2 tablespoons | extra-virgin olive oil, for garnish |
Za'atar, for garnish
DIRECTIONS
Add 1/2 tablespoon salt to the cucumbers and let it drain in a colander for 20 to 30 minutes.
Mash the garlic to a paste in a mortar and pestle with 1/4 teaspoon salt. Mix the garlic, yogurt, chives, dill, mint and some salt and pepper (be aware that there is salt already in the cucumber and garlic). Stir in the cucumbers. Garnish with olive oil and za'atar.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
© Recipe courtesy of David Johnson at Cafe Mogador
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