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Yogurt-Cucumber Sauce

Source: Casual Cuisines of the World - Taverna
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  4 Hours 10 Minutes
  Makes about 2 1/2 cups.
Made from thick, rich sheep’s milk yogurt, this tangy sauce is part of the meze table in every Greek taverna. It can also be found in Turkey, where it is called cacìk. For a similar consistency with cow’s milk yogurt, you must first drain it of excess water. The sauce is delicious served with fried eggplant and zucchini, lamb chops or meatballs, or as a dip for pita bread.
4 cups (32 oz) plain yogurt
1 English hothouse cucumber, seeded and coarsely grated
3 large cloves garlic, finely minced
1 tablespoon red wine vinegar or fresh lemon juice, or to taste
3 tablespoons olive oil
1/4 cup chopped fresh mint or equal amounts chopped fresh mint and flat-leaf (Italian) parsley
Freshly ground pepper
Yogurt-Cucumber Sauce Recipe at
Line a large sieve with cheesecloth, place it over a bowl and spoon the yogurt into the sieve. Refrigerate for 4-6 hours to drain the excess water from the yogurt. You should have 1 1/2 to 2 cups drained yogurt. Refrigerate until needed.

Place the grated cucumber in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture.

In a bowl, combine the drained yogurt, garlic, vinegar or lemon juice and olive oil and stir to mix well. Using a kitchen towel, squeeze the drained cucumber dry. Fold the cucumber into the yogurt mixture and then stir in the mint or mint and parsley. Season to taste with salt and pepper. Serve immediately, or cover and refrigerate overnight. Bring to room temperature before serving.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 1/2 cups.
Calories: 52
Fat. Total: 3g
Protein: 3g
Carbohydrates, Total: 4g
Sodium: 35mg
% Cal. from Fat: 52%
Cholesterol: 3mg
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Amber Reviewed: 12/24/2012
delicious! tastes as great as the yogurt sauces you'd get at an Indian restaurant. Instead of draining in fridge for 4-6hrs, yogurt can be drained at room temp for approx 1-2hrs if you flip over yogurt halfway through draining time. Be sure to reserve a bit of the whey drained from the yogurt in case you prefer a thinner sauce. my family loved it!
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