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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. | 2. Transfer drained yogurt to medium bowl and discard liquid. | 3. Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. | 4. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. | 5. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. | 6. Pat dry with paper towels, then add to bowl with yogurt. | 7. With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. | 8. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. | 9. Cover and refrigerate at least 2 or up to 4 hours. | 10. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain yogurt	1	container	low-fat	149.82	21.9963	5.9928	3.9952
salt	1 1/2	1/2		-	-	-	-
garlic clove	2 -4			-	-	-	-
english cucumber	1		peeled seeded chopped	-	-	-	-
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
mint sprig				-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
red wine vinegar	1/2	teaspoon		0.475	0.0068	0.001	0.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.