I have no idea why I’ve been craving yogurt sauces lately. It’s not even the yogurt I’ve been craving, it’s more so the fresh herbs I love to put in it- maybe it’s a lack of Vitamin C around here lately, I mean we. are. freezing.
This is a recipe I’ve made many times before but this time, I’ve amped up the fresh dill because it looked so beautiful and smelled so amazing when I picked it up from the grocery store that visions of yogurt sauce over kebabs- and everything else I planned on eating during my run of cabin fever – would be ever so enhanced by its deliciousness.
I also love this yogurt sauce because it’s thick- and to me it’s a sign that it’s made really well. There is nothing that disappoints me more than watery yogurt sauce found indiscriminately at various events like weddings. I get so excited to eat exotic-to-me foods that are hot and spicy and I need that yogurt sauce to tone it down. Besides, for me a meal without some sort of dairy is kind of unnerving, and dairy water just doesn’t cut it. I know, #itsnotthatbigadealreally
Okay, so here’s what you need- beautiful fresh dill (I used about 1/4 of a fresh bunch as dried dill just does not make up for the fresh, in my opinion); one large cucumber, skins removed and cut in half; one large garlic clover (or more if you like it really garlicky)…
Two cups of fresh, whole milk yogurt (I prefer country or Greek style since it’s nice and rich and not watery), plus salt and pepper which you can add to taste.
First you need to scrape out the seeds of the cucumber otherwise the mixture will become watery and maybe even a little bitter. Just save that for compost or add it to a smoothie for breakfast time, it’s all good. One more thing- don’t do what I did in this picture below, which is to cut the cucumber before peeling it- I got a little too excited and should have peeled it beforehand because afterwards it was a little more time-consuming and weird to do, but definitely doable.
Now dry the cucumber really well- we didn’t remove all those seeds for no reason now. I like to use these towels (aka: linens)– they’re super efficient and it’s an eco-friendly way of keeping things dry in your kitchen.
Then chop it up really well, but not too small. Diced, that’s what I want to say…but I don’t always do it so perfectly.
Now for the dill. I don’t use all the stems of the dill, but a good and hefty portion of those leaves. I like a lot, you can use as little or as much as you like and prefer.
Chop it up well. You really don’t want to eat large chunks of this stuff.
Put it all in a bowl large enough for about 4 cups of ingredients total.
Add the salt, pepper and garlic. You can chop it (the garlic) up yourself finely (i.e. mince it), or use something like my handy dandy vintage garlic press. I mean this one is vintage but the concept is old and new, as they’re sold in all kinds of sorts around the country. I just love using the word “vintage” and using vintage things…
You have to cut the garlic in half if it’s a large clove, then use the metal flap to close it in and press. I love that it comes out in these nice and small pieces. I do not like to wash it afterwards.
Now pour the yogurt over the ingredients.
And the second cup of yogurt makes it even better, in my opinion.
You can add as little or as much yogurt as you like.
Mix and serve up however you like. It is so, so, so delicious over meat like kebobs made of lamb, beef or chicken, but I’ve been eating it up at breakfast with eggs and scooping it up with pita bread. It’s also so good over rice, of course, and I would think that vegetarians of the world would appreciate having this extra good creaminess atop rice and beans…but that’s just my Latina side talking!
What’s your favorite way to have yogurt sauce?
- 1 cucumber
- 1/4 cup fresh dill
- 1-2 cloves garlic
- Sea salt
- Freshly ground black pepper
- 2 cups whole milk yogurt or Greek-style yogurt
- Peel the cucumber and remove the seeds by scooping them out with a spoon. Dry the cucumber well before dicing into medium cubes.
- Chop the leaves of the dill and discard the stems.
- Mince or press the garlic into very small pieces.
- Place the cucumber, dill, garlic and salt and pepper to taste in a bowl large enough to fit about four cups of ingredients.
- Pour the yogurt on top of the ingredients and mix well. Serve immediately or store in the fridge for up to one week, covered.