Yogurt W/ Cucumber Recipe

Prepare and season yogurt

Place the plain yogurt and optional Greek yogurt (if using for a thicker texture) in a medium mixing bowl. Whisk until smooth and homogenous. Add 1 tsp salt, 1 tsp fresh lemon juice and 1 tbsp olive oil. Whisk again to combine and taste; adjust salt or lemon by small increments if desired.

For a thicker, creamier result: place a fine-mesh sieve lined with cheesecloth or a clean kitchen towel over a bowl and spoon the yogurt into the sieve. Chill 30–60 minutes to drain excess whey, then return to the bowl and proceed with seasoning.

Prepare cucumber

Wash the cucumber. If the skin is thick or waxed, peel it partially or completely. Cut the cucumber lengthwise and scrape out seeds with a spoon if they are watery. Finely dice the cucumber into small pieces (about 1/8–1/4 inch). Place the diced cucumber on a paper towel, sprinkle a light pinch of salt, and let sit 5–10 minutes to draw out excess moisture, then pat dry with another paper towel.

Prepare garlic and herbs

Peel half a garlic clove and finely mince it until almost paste-like (or grate on a microplane). Finely chop the fresh dill and fresh mint if using. Mix the minced garlic and herbs into the seasoned yogurt base. Stir to distribute evenly.

Fold in the dried, patted cucumber pieces to the yogurt-herb mixture. Taste and adjust seasoning (salt, lemon) as needed. If mixture seems too thick, stir in up to 1 tablespoon cold water or olive oil to reach desired consistency.

Spoon the yogurt with cucumber into a serving bowl. Smooth the top with the back of a spoon, creating a slight well in the center.

Sprinkle 1 tsp dried mint evenly over the top. Drizzle 1 tsp extra-virgin olive oil over the surface and finish with freshly ground black pepper (about 1/4 tsp or to taste).

Serve chilled or at cool room temperature as a side, dip, or accompaniment to grilled meats, flatbreads, or vegetables. Store leftovers covered in the refrigerator for up to 2–3 days; stir briefly before serving.