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1 cucumber, peeled, grated and drained
3 cloves of garlic, minced
2-3 tsp lemon juice
2 cups whole milk or Greek yogurt
1 ½ tbsp herbs: mint or cilantro, chopped or sliced finely
Salt, pepper to taste


First peel and grate cucumber (using large holes). Place in a sieve and lightly salt, let sit 10 minutes to drain. Meanwhile, mince garlic and mix with yogurt and 1 tsp lemon juice. Squeeze excess liquid from cucumber and add to yogurt mixture. Stir and adjust seasoning with salt, pepper and lemon juice. It should be sharp and tangy. Add chopped herbs.
Serve w/bread or vegetable crudité, or as a sauce for lamb or vegetable fritters.

Special thanks to Deb Christakis, Cooking From Scratch!

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