Squeeze the cucumber properly
A coarse grater gives cucumber texture. Finely pureeing it releases more water and makes it disappear into the sauce. After salting, drain in a sieve and squeeze firmly in a clean towel. Thick yogurt is more useful here than a thin product that would need added starch to bind it. Garlic becomes more noticeable during the rest, so begin with the small amount specified. Do not add lemon while draining the cucumber, because it would be lost with the liquid.
Fluff the squeezed cucumber with a fork before folding it into the yogurt; a compressed lump is difficult to distribute. Tender cucumber skin can remain, while tough or bitter peel is better removed. Start modestly with garlic because its presence becomes more pronounced as the finished dip stands. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Serves 4–6
Ingredients
- 1 cucumber, about 12 oz / 350 g
- 1¼ cups / 300 g plain Greek yogurt
- 1 small garlic clove, grated
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- ½ tsp fine salt
- ¼ tsp black pepper
Method
- Wash and coarsely grate cucumber. Mix with salt and drain in a sieve for ten minutes, then squeeze thoroughly in a clean towel.
- Stir yogurt with garlic, oil, lemon juice, dill and pepper. Fold in the drained cucumber and cover the bowl.
- Refrigerate for at least 30 minutes, then stir and check the texture. Pour away a little separated liquid rather than adding more salt to thicken it. Serve with grilled vegetables or meat and keep the dip off hot grill surfaces.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
