This simple sauce is traditionally paired with Mediterranean pita sandwiches filled with gyro meat or falafel. It’s also delicious as a dip for toasted bread or raw vegetables. Try it on grilled lamb burgers, too. Makes about 2 ½ cups.
1 medium cucumber, seeded and diced or grated 1 tsp kosher salt 4 garlic cloves 2 tsp fresh dill 2 tsp fresh mint Juice of half a lemon 2 cups strained yogurt (see “How to Make Greek Yogurt,” at right) Kosher salt and freshly ground pepper, to taste
Place the cucumber in a strainer set over a bowl to catch dripping water. Sprinkle salt over the cucumber and let drain for half an hour. Finely chop the garlic and herbs or crush them in a mortar and pestle. Stir the herb mixture, cucumbers and lemon juice into the yogurt. Season with more salt and pepper, to taste. Serve chilled.
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