Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
263
Calories
19g
Protein
15g
Fat
17g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| 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 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| 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
- 1½ cups yogurt
- 4 cloves garlic , minced
- 1 tablespoon dill (sub. ¼ tablespoon of tarragon if no dill is available)
- 2 tablespoons olive oil
- 4 tablespoons lemon juice (optional)
- 2 small cucumbers , diced
- Salt
- White pepper , to taste (optional)
Directions
1
Drain yogurt in a sieve or a cheesecloth for about 3 hours prior to using it.
2
Drain the cucumber and salt it to further remove moisture.
3
Combine yogurt, garlic, olive oil, and lemon juice in a bowl and cover and refrigerate for 1 hour or more.
4
After refrigerating, add dill and cucumber into bowl and mix with a whisk until smooth.
5
Add pepper and salt to taste.
Recipe sourced from
wikibooks