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RETURN TO RECIPES
3 seedless cucumbers, peeled and grated
1 pound sheep's milk yogurt (if unavailable, substitute full-fat cow's milk yogurt)
3-4 garlic cloves, minced
4 tablespoons white wine vinegar
juice of 1 lemon
1/4 cup chopped fresh dill, plus more for garnish
1 cup full-fat sour cream (not low-fat)
freshly ground pepper
Meanwhile, drain the yogurt through a strainer lined with a coffee filter or paper towels for 45 minutes. This will make it thicker and creamier.
After the cucumber have drained, squeeze out as much liquid as possible from them, blot them dry, and place in a mixing bowl. Add garlic, vinegar, lemon juice, and dill to cucumbers and mix thoroughly. Whisk in the drained yogurt and sour cream. Add salt and pepper to taste. Serve garnished with fresh dill.
Yield: 1 quart