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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 2 cups plain low-fat yogurt
- 1 medium cucumber
- 1/2 plus 1/8 teaspoon salt
- 1 scallion, white and green parts, finely chopped
- 1 tablespoon finely chopped fresh dill
- 1 garlic clove, crushed through a press
- 1/4 teaspoon ground cumin
- Pinch of cayenne pepper
Method
- Place the yogurt in a paper towellined sieve set over a large bowlthe bottom of the bowl should clear the bottom of the sieve by at least 2 inches.
- Place a saucer on top of the yogurt to weigh it down slightly.
- Let stand at room temperature for 1 hour.
- About 1 cup of the whey should drain off.
- Discard the whey.
- Place the drained yogurt in a medium bowl.
- Meanwhile, peel the cucumber, split it lengthwise, and scoop out the seeds.
- Coarsely chop the cucumber.
- In a food processor fitted with the metal chopping blade, pulse the cucumber 8 to 10 times, until finely chopped but not pureed.
- Transfer to a medium bowl and toss with 1/2 teaspoon salt.
- Let stand for 1 hour.
- Drain into a wire sieve and rinse well under cold running water to remove the salt.
- Drain well.
- A handful at a time, squeeze the cucumber well to remove excess liquid, then stir the cucumber into the yogurt.
- Stir in the scallion, dill, garlic, cumin, remaining 1/8 teaspoon salt, and cayenne.
- Cover and refrigerate for 1 hour for the flavors to blend.
- Serve slightly chilled.
