Cucumber Yogurt Dip With Cumin Recipes

TZATZIKI: CUCUMBER YOGURT DIP

Steps:

• Gather the ingredients.
• In a medium bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Mix until well combined.
• Using a whisk , blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well.
• Add the cucumbers and chopped fresh dill. Chill for at least 2 hours before serving and garnish with an additional sprinkle of fresh dill.

CUCUMBER-YOGURT DIP

Steps:

• Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
• Chop the cucumber, scallions, and parsley and add them to the garlic.
• Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.

CUCUMBER RAITA

Steps:

• Grate the cucumber then drain the excess water created in the process.
• Place the grated cucumber in a large bowl then stir in the yogurt, garlic and cumin.
• Season with salt and pepper and top with mint leaves.
• Serve as a starter with pappadums or as a side dish to an Indian meal.

CUCUMBER YOGURT DIP WITH CUMIN

Steps:

• In a small bowl, combine yogurt, cucumber, onion, mint and cumin.
• Add salt and pepper to taste.
• Mix well.
• spoon the yogurt mixture into a strainer lined with coffee filter.
• Place a bowl under the strainer to catch the liquid (whey) that drains off.
• Cover and refrigerate 12 hours,
• discard liquid.

CUCUMBER-MINT RAITA

Steps:

• Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

CUMIN YOGURT SAUCE

Steps:

• In a small bowl, combine yogurt with cumin; season with salt and pepper.

CUCUMBER YOGURT DIP

Steps:

• to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
• This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
• Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
• You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.

BLENDER CUCUMBER YOGURT SOUP WITH CUMIN AND PAPRIKA

Steps:

• Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.