Hi, Semra here…Aylins mom. This is a recipe that can be served two ways. As an appetizer, or a side dish (mezze). Great with grilled meats and meatballs or simply with toasted pita bread. Also, a more diluted version as a cold soup is amazing for lunch or dinner during hot summer days.
I hope you enjoy.
2 cups strained yogurt or Greek yogurt (Linked Here)
2 cups finely chopped cucumber preferably English or Persian (Linked Here)
1 medium garlic clove, zested (Linked Here)
2 Tbsp extra virgin olive oil (Linked Here)
2 Tbsp chopped dill or fresh mint (Linked Here & Here)
or 1 tsp dry mint flakes (Linked Here)
1 Tbsp fresh lemon juice (Linked Here)
1 tsp salt (Linked Here)
- Place the chopped cucumbers on paper towel for five minutes to get rid of the excess liquid. If you’re making the cold soup version skip this step
- Stir yogurt until creamy. Add the cucumber, dill or mint, lemon juice, garlic and salt and stir until blended
- Place on the serving plate, drizzle olive oil.
- If you’re not serving immediately, refrigerate up to 4-5 days
Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!