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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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From Food and Wine, June 2003. To be served with Greek-Style Lamb Burgers With Yorgurt-Cucumber Sauce. Ingredients:
1/2 seedless cucumber, peeled and halved lengthwise |
1 garlic clove, minced |
1/2 teaspoon kosher salt |
1 cup plain yogurt |
2 tablespoons extra virgin olive oil |
1 tablespoon mint, finely chopped |
fresh ground pepper |
Directions:
1. Using a melon baller or small spoon, scoop out the seedy center of the cucumber. Coarsely shred the cucumber. Squeeze the excess liquid from the shredded cucumber without mashing it.
2. In a large bowl, using the back of a spoon, mash the garlic with the salt to a paste. (This can also be done on your cutting board with a knife).
3. Stir in the yogurt, olive oil and mint. Add the shredded cucumber, season with salt and pepper and serve.
4. This sauce can be refrigerated overnight.
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