This refreshing and versatile cucumber dish can be served as a salad, appetizer (meza) and even a cold soup on a hot summer day. Cucumbers with Yogurt & Mint (Arabic, Khyaar bi Laban; Greek, Tzatziki; Turkish, Cacik) can also be served as an accompaniment to grilled or baked lamb, pilafs, berags and meat-stuffed pastries.
Beat together the yogurt and garlic until smooth. Season with salt and pepper (optional) to taste. Add the mint (optional) to taste. Add cold water if yogurt is too thick. Mix well.
Peel, seed (if not using seedless gootahs or cucumbers) and finely slice the cucumbers. Rinse the cucumbers and add to the yogurt mixture. Pour the mixture into a serving bowl or individual serving bowls. Cover and refrigerate at least 1 hour.
Garnish with fresh mint sprigs and a few drops of olive oil (optional). Serve very cold.
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4343.8mg||150 %|
|Potassium 33mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.7g|
|Protein 0.3g||0 %|
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Calories per serving: 5
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