The Greeks call it Tzatziki, the Iranians call it Mast-O-Khiar. I call it delicious. I simply eat it as a salad, but it can be served as a dip for vegetables and pita bread, or as a condiment in a sandwich. It is so healthy for you as well. Plain yogurt is combined with grated cucumber, walnuts, golden raisins, dried mint and garlic powder. (Use vegan yogurt if you wish). You can buy dried mint in the spice section of many grocery stores. Or, you can dry your own from fresh. Click for directions on drying herbs in the oven. See images below, for the simple prep. Scroll down for recipe.↓
Using a medium sized grater, grate the peeled cucumber over two layers of paper towels (or a clean kitchen towel).↓
Squeeze excess water out of grated cucumber.↓
(Skipping this will result in watery/runny yogurt).
Cucumber Mint Yogurt
- 3 cups plain yogurt*
- 1 medium cucumber peeled
- 1/3 cup chopped walnuts
- 1/3 cup golden raisins
- 1 tsp. dried mint
- 1/2 tsp. salt
- 1/4 tsp. garlic powder.
- saffron for garnish optional
- Peel cucumber. Using a medium grater, grate cucumber over two layers of paper towels. Squeeze excess cucumber water out by gripping corners of paper towels, twisting and squeezing over sink.
- Place grated cucumber in a medium serving bowl. Add yogurt, walnuts, golden raisins, mint, salt and garlic powder. Mix well to combine.
- Garnish with fresh or dry mint, and saffron, if desired.