CUCUMBERS IN YOGURT
Categories Dairy Garlic Vegetable Side No-Cook Vegetarian Quick & Easy Yogurt Buffet Cucumber Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings (as part of mezedes)
Number Of Ingredients 4
Steps:
- 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.
- 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.
- 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.
SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS
This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.
Provided by Yewande Komolafe
Categories easy, salads and dressings, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
- In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
- In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
- In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
- Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
CUCUMBER YOGURT DIP
I can not get enough of this recipe for this cucumber-yogurt dip/sauce. Works well on roasted meats, in wraps, on rice, as a dip with vegetables or pita (or just baguette) on a spoon.... I used it on my curried chicken and rice recipe and it added a little coolness to the spices.
Provided by brew3431
Categories Southwest Asia (middle East)
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
- This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
- Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
- You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.
Nutrition Facts : Calories 47.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 29.8, Carbohydrate 5.3, Fiber 0.3, Sugar 3.6, Protein 2.5
CUCUMBER YOGHURT ESPUMA
Categories Vegetable
Number Of Ingredients 5
Steps:
- Preparation Wash the cucumbers and cut them into pieces without peeling them. Combine cucumber pieces, yoghurt and spices, purée in a blender and strain through a fine sieve. Soak gelatine in cold water. Place the squeezed out sheets into a saucepan with a little bit of the mixture and, constantly stirring, dissolve the gelatine. Next, add the cucumber blend to the gelatine and pour this mixture into the iSi Gourmet Whip. Screw in 2 iSi cream chargers, one after the other, and shake vigorously. Chill in the refrigerator for several hours. Shake the whipper vigorously upside-down before dispensing. For preparation in the 0.5 l Gourmet Whip take half the ingredients and use 1 charger. Tip Before pouring in the mixture, place the iSi Gourmet Whip on ice. Excellent addition to salads and prawns.
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