Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 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
- =
- 2 seedless cucumber
- 1 bunch dill
- 1 bunch mint leaves
- 21 ounces yoghurt
- 2 tablespoons olive oil
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons water
- sugar
- =
Directions
Peel cucumbers. Use grater to shred cucumbers. Add salt and let sit 15 minutes. Set a few dill sprigs aside for garnish. Chop the rest and the mint (small). Mince garlic. Add olive oil, garlic, and water to yoghurt. Blend til smooth. Knead the cucumber to remove excess water. Add cucumber, dill and mint to yoghurt. blend. Salt and sugar to taste. Garnish with dill sprigs.