Yield: 2½ Cups
Ingredients:
1 English cucumber, large, peeled
Kosher salt as needed
1 Garlic clove, finely chopped
2 Cups Greek-style yogurt
1 Tbsp Mint, chopped
1 Tbsp Dill, chopped
1 Oz Lemon juice, fresh
Freshly ground black pepper as needed
Procedure:
Grate cucumber into a mixing bowl using medium-sized holes on a box grater. Add a pinch of salt and transfer to a colander lined with cheesecloth. Place colander over a bowl and drain. Squeeze cheesecloth to extract remaining juice. Transfer grated cucumber to mixing bowl. Add remaining ingredients and combine well. Season with salt as needed. Refrigerate overnight.
1 English cucumber, large, peeled
Kosher salt as needed
1 Garlic clove, finely chopped
2 Cups Greek-style yogurt
1 Tbsp Mint, chopped
1 Tbsp Dill, chopped
1 Oz Lemon juice, fresh
Freshly ground black pepper as needed
Procedure:
Grate cucumber into a mixing bowl using medium-sized holes on a box grater. Add a pinch of salt and transfer to a colander lined with cheesecloth. Place colander over a bowl and drain. Squeeze cheesecloth to extract remaining juice. Transfer grated cucumber to mixing bowl. Add remaining ingredients and combine well. Season with salt as needed. Refrigerate overnight.
Restaurant: Molyvos, 871 7th Ave New York, NY, USA
Recipe Type: AuthenticSubmitted By: Chef/Partner Jim Botsacos
Recipe Author: Chef/Partner Jim Botsacos