Directions:
- Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
- Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
- With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2-4 hours.
- Serve chilled topped with cucumber slices and fresh dill & mint sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.25 Kcal (89 kJ) | ||
| Calories from fat | 17.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 3% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 439.28mg | 18% | |
| Potassium | 23.21mg | 0% | |
| Total Carbs | 0.73g | 0% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 0.23g | 0% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 11.1mg | 62% | |
| Calcium | 12.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 223.02 Kcal (934 kJ) | ||
| Calories from fat | 182.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.26g | 3% | |
|---|---|---|---|
| Cholesterol | 2.23mg | 0% | |
| Sodium | 4610.37mg | 18% | |
| Potassium | 243.65mg | 0% | |
| Total Carbs | 7.64g | 0% | |
| Sugars | 2.69g | 1% | |
| Dietary Fiber | 2.29g | 1% | |
| Protein | 2.42g | 0% | |
| Vitamin C | 8.9mg | 1% | |
| Vitamin A | 1mg | 3% | |
| Iron | 116.7mg | 62% | |
| Calcium | 128.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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