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A thick, creamy, and tangy Greek yogurt and garlic sauce that is perfect as a dip or a condiment for grilled meats. Chef John's authentic method involves grating and squeezing the cucumber to ensure a rich, non-watery texture.
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Grate the cucumber, salt it, and let it drain. → Squeeze the grated cucumber as dry as possible using a towel. → Mix yogurt with the cucumber, garlic, lemon juice, and spices. → Stir in freshly chopped dill and mint. → Chill for several hours to develop flavor before serving.
Grate the cucumber, salt it, and let it drain. → Squeeze the grated cucumber as dry as possible using a towel. → Mix yogurt with the cucumber, garlic, lemon juice, and spices. → Stir in freshly chopped dill and mint. → Chill for several hours to develop flavor before serving.
A thick, creamy, and tangy Greek yogurt and garlic sauce that is perfect as a dip or a condiment for grilled meats. Chef John's authentic method involves grating and squeezing the cucumber to ensure a rich, non-watery texture.
Peel the English cucumber (optional) and trim off the ends.
Grate the cucumber into a bowl using a box grater. Avoid using a food processor to maintain the authentic texture.
Mix a pinch of salt into the grated cucumber and let it sit for 10-15 minutes to draw out the excess liquid.
Place 2 cups of thick Greek strained yogurt into a separate mixing bowl.
Place the salted cucumber onto a clean cloth or strong paper towel and squeeze firmly to remove as much liquid as possible.
Grating the cucumber is superior to using a food processor for the correct texture.
Squeezing out the cucumber liquid is the most important step to prevent a watery sauce.
Use high-quality, thick Greek strained yogurt for a rich consistency.
The resting period in the fridge is essential; the raw garlic and herbs need time to mellow and infuse into the yogurt.
Adjust garlic and lemon amounts to your personal preference.
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