- 1 cup plain yogurt, drained*
- 3/4 cup cucumber, drained**
- 1 tbsp diced shallot
- 1 tsp (or more) minced garlic
- 1 tbsp lemon juice
- 3/4 tsp lemon zest
- 1 tsp chopped fresh dill
- Fresh ground pepper to taste
- A bit of salt
- * I used 6% fat plain “balkan style” yogurt, drained by leaving it in a coffee filter in a fine mesh strainer over a bowl for 30-45m. This drained out a bunch of the extra water and made it nice and thick.
- ** To drain the cucumber, I diced and salted a bunch of cucumber then left it in a strainer over a bowl for half an hour. I then rinsed it in a collander and pressed between paper towels to squeeze out as much water as possible.
- Put the cucumber, shallot, garlic, lemon zest, lemon juice, and dill in a small food processor, and chop it up nice and fine. More water will be released at this point, so drain most of that off.
- Put cucumber mixture in a small bowl and add the yogurt. Mix it up and salt + pepper to taste.
I served this with sauted pork tenderloin cubes that I had marinated with olive oil, lemon juice, garlic, and some finely chopped rosemary. Simple salad (romaine, cherry tomatoes, goat cheese) on the side with a lemon/lime vinaigrette.