|Photo: Cucumber & yoghurt dip recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cucumber & yoghurt dip Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Cucumber & yoghurt dip.
To Prep 0:10
To Cook 0:02
2 (about 600g) telegraph cucumbers, peeled, halved lengthways, seeds removed
1/2 teaspoon salt
520g (2 cups) Greek-style natural yoghurt
3 garlic cloves, crushed
2 teaspoons olive oil
1 teaspoon ground cumin
Freshly ground black pepper
400g green beans, topped
Step 1 Use the coarse side of a grater to grate the cucumber. Place in a small bowl and sprinkle with the salt. Toss to combine.
Step 2 Place the yoghurt, garlic, oil and cumin in a medium bowl, and stir to combine.
Step 3 Transfer the cucumber to a sieve and use your hands to squeeze out any excess moisture. Stir the cucumber pulp through the yoghurt mixture. Taste and season with pepper. Cover and place in the fridge until required.
Step 4 Cook the green beans in a medium saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Serve the tzatziki with the green beans.
You can make this recipe up to 3 days ahead. Place the tzatziki and beans in separate airtight containers and store in the fridge.
Fat saturated 2.00g
Fat Total 4.00g
Carbohydrate sugars 7.00g
Carbohydrate Total 8.00g
Dietary Fibre g
All nutrition values are per serve.
Australian Good Taste – December 2001 , Page 29
Recipe by Michelle Noerianto
Photography by Chris Chen