The Ultimate Bar/Bat Mitzvah Celebration Book by Jayne Cohen and Lori Weinrott
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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
    Place cucumbers in a colander over a bowl and toss lightly with salt. Let drain for 1 hour.

    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
The Ultimate Bar/Bat Mitzvah Celebration Book
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