Yogurt With Cucumber And Mint 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.

GREEK MINT AND LAMB BURGERS WITH CUCUMBER YOGURT SAUCE

Steps:

• Cucumber Yogurt Sauce for lamb burgers: To make yogurt sauce, in a medium bowl combine, yogurt, cucumber, cumin powder, lime juice, mint, and parsley. Refrigerate until ready to use. Just before using, taste and adjust salt and black pepper.
• Set the grill to preheat. Heat 1 tbsp oil in a small sauce pan. Add onion and fresh chopped garlic. Sweat until onions are soft. (2-3 minutes). For lamb burgers, in a wide bowl, add ground lamb, softened onions, all spices with mint, parsley and salt. Mix to combine and distribute all ingredients.
• Make 4 large 1/3 pound patties or 6 small 1/4 pound patties as per liking.
• To cook lamb burgers: Place burger patties on medium hot grill and cook for 5-6 minutes, then flip and cook other side until burgers are done to your taste. Don't flip'em too often, let one side sear well and caramelize before tuning to cook other side. You can also lightly toast brioche buns, if prefer. For best result, after grilling, let cooked lamb rest for 5 minutes.
• To serve, slather 1-2 tbsp yogurt dressing on bottom half of bun, top with onion slices, lamb patties, roasted peppers,more yogurt dressing and fresh arugula. Serve and enjoy!

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Steps:

• Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
• Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
• Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

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.

CUCUMBER SALAD WITH YOGURT AND MINT

Steps:

• In a medium-sized mixing bowl whisk together all of the ingredients except the cucumber.
• Using a vegetable slicer or a chefs knife, cut cucumbers to very thin slices.
• Add cucumber to the bowl, season with salt and pepper and mix.
• Serve immediately with crumbled feta on top if you like. NOTE: If this salad sits for a while, the cucumber tends to release water that's why it's better made and served right away!

CUCUMBER AND YOGURT SALAD

Steps:

• Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
• Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
• Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA

Steps:

• Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

CREAMY YOGURT CUCUMBER SALAD RECIPE

Steps:

• Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.

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.

CUCUMBER-MINT YOGURT DIP

Steps:

• In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days.

YOGURT WITH CUCUMBER AND MINT (KHEERE KA RAITA)

Steps:

• Put the yogurt in a bowl.
• Beat lightly with a fork or whisk until smooth and creamy.
• Add all the other ingredients and mix.
• Cover and refrigerate until ready to eat.

MINT AND CUCUMBER YOGHURT

Steps:

• Add the yoghurt to bowl
• Grate cucumber and add to bowl, save a tsp for garnish
• Add the mint, sugar and salt and stir well
• Add enough milk to make the yoghurt into a medium consistency.

ROASTED LEG OF LAMB WITH MINT AND CUCUMBER YOGURT

Steps:

• In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F.
• Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.
• Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.
• Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.
• Stir together all the ingredients in a medium bowl until thoroughly combined.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

EASY HOMEMADE RAITA

Steps:

• Cut the cucumber in half lengthwise, scoop out the seeds with a teaspoon and discard. If you want to, you can also peel the cucumber.
• Grate the cucumber.
• Give the grated cucumber a gentle squeeze, either in your hands, or by wrapping in a muslin cloth.
• Strip the mint leaves from the stalks, reserving a few for garnish, and finely chop.
• Mix the grated cucumber, mint, yogurt and salt together. Allow to stand for at least 20 minutes, 2-3 hours if possible.
• Stir, garnish with the reserved mint leaves and serve at room temperature.

CUCUMBER-YOGURT SALAD WITH MINT

Steps:

• Place cucumbers in colander. Sprinkle with salt. Let stand 15 minutes. Rinse cucumbers. Drain on paper towels. Combine mint, garlic, and oregano in large bowl. Stir in yogurt and cream. Add cucumber and stir to coat. Season with pepper. Refrigerate until chilled. (Can be prepared 5 hours ahead.)

KHYAR BI LABAN (CUCUMBER YOGURT SALAD)

Steps:

• Peel and slice cucumbers into thin rounds.
• Place sliced cucumbers in a strainer and sprinkle with salt. Set aside.
• While salted cucumber slices sit, crush garlic and mash together with fresh mint leaves using a mortar and pestle or wooden spoon.
• Combine yogurt and garlic mint mixture together. Stir well.
• Fold in cucumber slices and serve cold.

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

GREEK YOGURT-CUCUMBER SAUCE - GERMAN TSATSIKI

Steps:

• If you do not have Greek yogurt (very thick yogurt), line a colander with paper towels and place plain yogurt into it. Cover with more paper towels to drain excess liquid for 15 minutes or longer.
• Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out.
• In a small bowl, mix together 1 cup Greek yogurt or yogurt cheese, shredded and pressed cucumber, 2 minced cloves garlic, 1 teaspoon lemon juice and 2 teaspoons olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.
• The German presentation is to garnish with sprigs of fresh dill or chopped fresh dill or drizzle with a little extra-virgin olive oil over the dish.