Ingredients
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2 1/2 C. Plain whole Greek yogurt
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1 1/2 Persian small cucumbers
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1/2 Fresh Lemon- Juiced
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1 Tsp. Kosher salt
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2 Garlic cloves-peeled and trimmed
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2 Tbsp. Extra Virgin Olive Oil
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1 Tbsp. Red wine vinegar
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4 Grinds of fresh ground pepper
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1 Small bunch of fresh Dill-chopped
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1/4 Tsp. Za'taar- Garnish
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1/4 C. Fresh Parsley- chopped plus a little for garnish
Directions
Wash and trim ends of cucumbers, and use a small mandolin to slice cucumbers.
Let them sit on a paper towel to absorb excess moisture.
Using a pestle and mortar, flat side of a kitchen knife, smash the garlic into a fine paste or a garlic grate plate works well too.
In a medium bowl, add your yogurt, garlic paste, cucumbers, salt, and pepper, and mix well.
Alternating a little at a time, add your olive oil and vinegar while mixing.
Next, add your lemon juice and fresh Dill.
Cover and chill until use for at least an hour.
Assembly:
When ready to serve- top with fresh Parsley and/or Dill and a bit of Za'taar.
Serve with warm pita or veggies of choice.
Recipe Note
Store in an air tight container in the refrigerator for up to 1 week.
Enjoy!
