Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
42
Calories
2g
Protein
0g
Fat
10g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 g natural yoghurt
- 1 small lebanese cucumbers
- 2 cloves garlic, crushed
- 2 teaspoons dill, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon ground aniseed
- salt and pepper
- =
Directions
1
Place yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 1-2 hours.
2
Do not squeeze but discard liquid for yoghurt.
3
Cut the cucumber in half lengthways.
4
Scoop out and discard the seeds, coarsely grate the flesh.
5
Place into a medium bowl with the yoghurt, and stir through the remaining ingredients.
6
Serve with flat bread, as a dipping sauce for vegetables, or as a side dish
Recipe sourced from
fandom