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Persian cucumber and yoghurt dip

Prepare
less than 30 mins
Cook
no cooking required
Serve
Serves 4

Try this cucumber, herb and garlic dip as a side dish or as part of a mezze-style meal.

By Sabrina Ghayour

From Saturday Kitchen Best Bites

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Ingredients

  • 1 large cucumber, coarsely grated or finely diced
  • 500ml/18fl oz Greek yoghurt
  • 1 large garlic clove, crushed
  • 20g/¾oz dill, stalks and leaves finely chopped
  • sea salt and freshly ground black pepper
  • extra virgin olive oli, for drizzling

Method

  1. Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt.

  2. Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil.