Makes 2 C (4 servings)
1 C plain yogurt ¼ tsp ground coriander
¾ C chopped, seeded cucumber 1 tsp rice wine vinegar
1 clove garlic, minced ½ tsp Tabasco
½ tsp ground cumin
Combine all ingredients in a small bowl. Serve immediately or refrigerate up to two hours.
Serve with Turkish Red Lentils and Rice.
Per serving: about 55 calories, 2 cal from fat, 0 g total fat, 2 mg chol, 70 mg sodium, 9 g total carbs, 0 g fiber, 5 g protein
From American Medical Association Family Health Cookbook, p. 305, 1997
This is a good accompaniment for various middle-Eastern foods. Once while we were in Germany, it was served with fried potatoes. It's good with gyros-type meats, or when you want a cooling side dish.
I like mine with more cucumbers than yogurt, but most recipes have more yogurt than cucumbers.
1-2 cucumbers, peeled and grated on large side of grater,
salted and drained for 30-40 minutes
2 cups yogurt 2 cloves garlic, minced or pressed to taste
juice of 1/2 lemon pinch of ground red pepper
Mix ingredients together, chill, and serve.
From Frugal Gourmet on our Immigrant Ancestors, p. 509 by Jeff Smith, 1990