I praise the day I got introduced to this delicious dip with a yogurt base. It is a Middle Eastern delight, a recipe I wish I knew earlier. Even though it is a dip or a sauce, trust me when I say that I could eat it as a meal by itself.
Ingredients:
Greek Yogurt/Hung Curd
Salt
Cucumber
Garlic
Extra virgin olive oil
Parsley/dill/coriander/mint leaves
Lemon
Recipe:
Take Greek yogurt or hung curd in case of unavailability (hung curd is formed by wrapping curd in a muslin cloth and keeping it outside to drain out water completely from it which is typically made in 4-8 hours).
Grate some cucumber. Ensure it’s not bitter. Keep aside and salt it to remove all water from it and mix with the yogurt along with a generous serving of very finely minced garlic and season it with salt.
Add whichever herbs and leaves are available. I went with chopped coriander leaves.
Top it with lemon, although it’s optional.
Mix and pour olive oil on the top and refrigerate it and allow the flavours to develop and enhance this glorious dip.
Serve with pita bread or baked potatoes. It pairs well with salads and sandwiches and with pickled/cured vegetable sticks.
Enjoy your food! 😊
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