Cucumber Mint Sauce Food

KOFTE KEBABS WITH CUCUMBER MINT SAUCE

Steps:

• Mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
• Combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth.
• Shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide.
• Prepare grill or heat skillet.
• Cook kebabs for 6-8 minutes, turning to cook all sides.
• Serve 2 kebabs on each pita or lavash with cucumber-mint sauce.

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.

CUCUMBER MINT SAUCE

Steps:

• Place mint and jalapeno pepper in a food processor. Process until chopped. Add cucumber and process until finely chopped. Transfer mixture to a bowl. Stir in remaining ingredients. Refrigerate until cold.

CUCUMBER SAUCE

Steps:

• . In a small bowl, combine cucumber, sour cream, garlic, parsley, mint, and sea salt.

CUCUMBER-MINT RAITA

Steps:

• Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

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.

CUCUMBERS WITH MINT VINAIGRETTE

Steps:

• Peel the cucumbers and slice them in half lengthwise.
• Scoop out the seeds with a spoon and discard.
• Cut the cucumbers into thin slices and combine in a bowl with the oil, vinegar, salt, and pepper.
• Marinate for at least 30 minutes in the refrigerator or at room temperature.
• Add the mint immediately before serving.

MINT-CUCUMBER MOJITOS

Steps:

• Squeeze the lime quarters into a highball glass, and drop the limes into the glass. Add the mint leaves and sugar. Muddle well with the back of a spoon or with a muddler. Place the cucumber slices into the glass, and fill with ice cubes. Pour in the rum, then top off with club soda. Stir gently and serve.

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.

GRILLED SPICED LAMB CHOPS WITH CUCUMBER-MINT SAUCE

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
• Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
• Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.

CUCUMBER & MINT RELISH

Steps:

• Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl.
• Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint.