Persian Cucumber & Greek Yogurt Recipe

Name: One Lebaneses Persian Cucumber & Greek Yogurt Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups Persian cucumbers; 1.5 cups Full-fat Greek yogurt; 2 tsp Garlic cloves, minced; 2 tbs Extra-virgin olive oil; 2 tbs Fresh dill, chopped; 1 tbs Fresh mint, chopped; 2 tbs Lemon juice; 3 tsp Sea salt; 1 tsp Freshly ground black pepper; 1 tsp Red wine vinegar (optional); 0.5 tsp Smoked paprika or sumac (for garnish)

Inspired by One Lebanese

Time50m

Serves4

Make Persian Cucumber & Greek Yogurt Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main

3 cups Persian cucumbers

1 1/2 cups Full-fat Greek yogurt

2 tsp Garlic cloves, minced

2 tbs Extra-virgin olive oil

2 tbs Fresh dill, chopped

1 tbs Fresh mint, chopped

2 tbs ReaLemon lemon juice

3 tsp Sea salt

1 tsp Freshly ground black pepper

1 tsp Red wine vinegar (optional)

1/2 tsp Smoked paprika or sumac (for garnish)

Method

Main

Prepare cucumbers

Wash the Persian cucumbers and trim the ends. If cucumbers are larger than bite-size, halve lengthwise and slice thinly (aim for 1/8"–1/4" thick). Place sliced cucumbers in a colander, sprinkle 1 teaspoon sea salt over them, toss, and let drain over a bowl for 10–15 minutes to remove excess water.

Make yogurt base

While cucumbers are draining, place 1 1/2 cups full-fat Greek yogurt in a medium bowl. Add 2 teaspoons minced garlic, 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh mint, 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon finely ground black pepper. Stir to combine.

Adjust seasoning

After the cucumbers have drained, gently press them with the back of a spoon or paper towel to remove remaining moisture. Transfer cucumbers to the bowl with yogurt. Add remaining 2 teaspoons sea salt divided as needed (taste as you go) and 1 teaspoon red wine vinegar if using. Fold cucumbers into the yogurt mixture until evenly coated. Taste and adjust salt, pepper, or lemon as needed.

Chill

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to meld flavors. Chilling also lets cucumbers release a bit more liquid—if excess liquid forms, drain and stir it back in or discard for a thicker dip.

Serve

Transfer to a serving bowl. Drizzle with an extra 1 teaspoon olive oil and sprinkle 1/2 teaspoon smoked paprika or sumac on top. Garnish with a small sprig of dill or mint. Serve chilled as a dip with pita, fresh vegetables, or as a side with grilled meats.