Cucumbers in Yogurt
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings (as part of mezedes)
- 1 1/2 teaspoons kosher salt
- 2 medium garlic cloves
- Carbohydrate 10 g(3%)
- Cholesterol 16 mg(5%)
- Fat 4 g(6%)
- Fiber 1 g(2%)
- Protein 5 g(10%)
- Saturated Fat 3 g(13%)
- Sodium 536 mg(22%)
- Calories 92
Preparation 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. Cooks' note:Cucumbers in yogurt can be made 2 hours ahead and chilled, covered. Bring to room temperature before serving.
Preparation 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. Cooks' note:Cucumbers in yogurt can be made 2 hours ahead and chilled, covered. Bring to room temperature before serving.
