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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (357g) Recipe makes 4 servings |
||
| Calories 172 | ||
| Calories from Fat 99 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 64mg | 2% | |
| Potassium 543mg | 15% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 9.5g | ||
| Protein 6.0g | 11% | |
Ingredients
- 2 cups plain yogurt
- 3 medium cucumbers, peeled and diced very small
- 2 cloves garlic, diced very small
- salt
- 2 tablespoons ground and dried mint
- 2 tablespoons extra-virgin olive oil
Directions
1
Place yoghurt in a large bowl.2
Add all other ingredients, except salt and water, and mix thoroughly.3
Add water until required consistency is achieved.4
Stir in some salt, taste and add more if required.5
Chill in refrigerator for about two hours before serving.
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- Course > Appetizers > Dips
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- Main Ingredient > Vegetables
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- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: Tisme
On Apr 24, 2008
What can I say this was a fantastic recipe to go with the meatballs I made. People are still commenting on this being served. I have been asked for the recipe twice now! I will be making this again!
From: Missy Wombat
On Jul 12, 2004
Very nice refreshing dish and a good way of serving cucumber. The chilling in the fridge is important and the time allows the flavours to develop.
From: mianbao
On Apr 10, 2005
I made this today to offset some very spicy food, and it functioned well. I think mine was probably a little more "chewy" because I used Japanese cucumbers, and didn't peel or seed them. It's still very good. Next time I think I will try it with fresh mint. Thank you very much for posting this recipe.
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