From Greece to India, a variation of this condiment is a standard accompaniment to most meals. It’s a versatile recipe to have in your arsenal, as it lends a light richness to grilled chicken or fish, bean soups, and almost any dish of Mediterranean origin. Try adding a little minced garlic, currants, raisins, fresh dill, or lemon juice. If you can’t find fresh mint, use dried
Recipe information
Yield
makes 2 cups
Ingredients
1/2 cucumber, peeled, halved, and seeded
5 fresh mint leaves
2 cups plain yogurt
Salt and freshly ground black pepper
Preparation
Thinly slice the cucumbers and squeeze them to press out the excess water. Mince the mint leaves. In a small bowl, combine the cucumber, mint, and yogurt. Season with salt and pepper.
