Meze 1 Recipe

Prepare cucumber

Grate the cucumber on the small holes of a box grater. Place the grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle a pinch of salt, and press/ squeeze to remove excess liquid until mostly dry (about 2–3 minutes). Measure 1/2 cup drained cucumber.

Mince garlic

Finely mince the garlic clove or press through a garlic press. If you prefer a milder garlic flavor, smash the clove and let sit for 5 minutes before mincing.

Combine dairy

In a medium mixing bowl, whisk together 1 cup Greek yogurt and 1/2 cup labneh (or strained yogurt) until smooth and slightly fluffy.

Add flavorings

Stir in the drained grated cucumber, minced garlic, 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, 1 teaspoon chopped fresh mint, 1/4 teaspoon ground cumin, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Mix until evenly combined. Taste and adjust salt, lemon, or herbs to preference.

Chill briefly (optional)

Cover and refrigerate the dip for 20–30 minutes to let the flavors meld. If short on time, it can be served immediately.

Finish and garnish

Transfer the dip to a small serving bowl. Drizzle 1 tablespoon olive oil over the top and sprinkle 1/2 teaspoon smoked paprika or sumac. Add an extra sprig of dill if desired.

Warm and crisp pita

Preheat a skillet over medium heat or preheat oven to 350°F (175°C). Lightly brush both sides of the pita with 1/2 tablespoon olive oil and sprinkle the 1/8 teaspoon sea salt evenly. For skillet: place pita in the dry hot skillet and toast 1–2 minutes per side until warm and slightly blistered. For oven: place pita on a baking sheet and warm for 4–6 minutes until soft and heated through. For a crisper result, brush and bake 6–8 minutes until edges begin to brown.

Cut and serve

Slice the warmed pita into 6 wedges or cut in half to make pockets. Serve immediately alongside the meze dip.