Greek yogurt, if you can find it, is incredibly thick and creamy and a delight to eat. It shows up in several guises on the Greek table — as a savory dip, in sauces, or for dessert.
Active time: 15 min Start to finish: 1 1/4 hr (includes draining)
Cucumbers in yogurt can be made 2 hours ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Yield
Makes 4 servings (as part of <i>mezedes</i>)
Ingredients
Preparation
Step 1
If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour. Discard liquid.
Step 2
While yogurt drains, cut cucumber into 1/2-inch cubes. Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, then drain 1 hour. Rinse cucumber and pat dry.
Step 3
Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife. Stir together yogurt, cucumbers, garlic paste, and salt to taste in a bowl.
