Does anyone know how to make the Cucumber Yogurt Sauce they serve in Middle Eastern Kabob restaurants?

Answer 1

RECIPE INGREDIENTS


4 cups (32 oz) plain yogurt

1 English hothouse cucumber, seeded and coarsely grated

Salt

3 large cloves garlic, finely minced

1 tablespoon red wine vinegar or fresh lemon juice, or to taste

3 tablespoons olive oil

1/4 cup chopped fresh mint or equal amounts chopped fresh mint and flat-leaf (Italian) parsley

Freshly ground pepper



RECIPE METHOD


Line a large sieve with cheesecloth, place it over a bowl and spoon the yogurt into the sieve. Refrigerate for 4-6 hours to drain the excess water from the yogurt. You should have 1 1/2 to 2 cups drained yogurt. Refrigerate until needed.


Place the grated cucumber in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture.


In a bowl, combine the drained yogurt, garlic, vinegar or lemon juice and olive oil and stir to mix well. Using a kitchen towel, squeeze the drained cucumber dry. Fold the cucumber into the yogurt mixture and then stir in the mint or mint and parsley. Season to taste with salt and pepper. Serve immediately, or cover and refrigerate overnight. Bring to room temperature before serving.


Serving size = 2 tablespoons

Answer 2

My husband is Arab and he makes it this way:
1 cup of Arabic yogurt ( it is different from what you get from a regular grocery store - we go once a week to a middle eastern grocery, there's plenty in Chicago and in other metropolises)
1- 1 1/2 finely chopped cucumbers
3-4 cloves of garlic, minced
fresh mint leaves ( 4-5), minced.
salt.
mix the ingredient and let it stay for a couple of hours before serving or refrigerating ( this way you'd have some flavour develop)

Answer 3

The recipes people provided are good, but the most important part is to make sure to drain the yogurt using a cheesecloth or coffee filter. It's a simple procedure that's often overlooked that really makes a huge difference in the taste and consistency. Make sure not to use nonfat yogurt though because they contain pectin which doesn't allow for adequate draining.

Answer 4

Tsatziki sauce. you have to drain the cucumbers till there is no water in them also best if yogurt sits in a cheese cloth for 4 or five hours. other wise recipe given is pretty on.spyderman and Dorie that is.

Answer 5

3/4 lb cucumber (coarsely grated)
3/4 tsp whole cumin seeds
2 tsp hot green chilis (seeded & chopped) (optional)
1 cup plain yogurt
1 tsp vegetable oil
1/2 tsp garlic (finely chopped)
salt (to taste) (optional)

Toast cumin seeds in small heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet.2
Combine all ingredients. Blend well and chill.

Answer 6

Ingredients:
Plain Yogurt
Cucumbers (pitted and diced)
Fresh Mint (chopped fine)
Garlic (diced or crushed)
Salt and pepper to taste


I don't follow a recipe, I just eyeball the amounts. If you know how the restaurant version looks and tastes, you can do the same,

Answer 7

simple

1/2 c. grated cucumbers
1 c. plain yogurt
1/2 tsp. garlic powder

Squeeze cucumbers after grating.

lots of love and enjoy your 4th

Blend with yogurt and garlic powder.

Refrigerate to cool.

Answer 8

greek gyro sause for gyro

1 diced or shredded cuke
1/2 cup plain yougurt
1/2 cup sour cream

shove this on a GYRO and youll want another before your done with the first dude

this is the exzact recipe i know what you wanted

Answer 9

very strange, I've read all the recipes here and everyones omitted THE most important ingredient . . and large hanful of finely chopped fresh dill . . that's the flavor you're looking for

Answer 10

It shocks me that not a single person used the name for it.

TSATZIKI!!!! ;)

With the name, you can search for a recipe you like for yourself.