Cucumber And Mint Yogurt Sauce Food

YOGURT WITH CUCUMBER AND MINT

Steps:

• In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
• Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

CUCUMBER YOGURT SAUCE

Steps:

• Drain the yogurt in a cheesecloth-lined strainer set over a bowl for 1 hour.
• In a bowl, combine all ingredients. Serve as a salad dressing or as an accompaniment with spicy foods, such as vegetable curry.

TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)

Steps:

• Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
• Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
• Place the cucumber in a sieve and sprinkle with salt.
• Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
• Put the yogurt and mint in a bowl. Mix well.
• Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
• Mix well and taste for salt before serving.

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE

Steps:

• Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
• In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
• This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
• ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
• You can skip this draining process, if you want, but you will have a moderately messier, runnier result.