Mediterranean Diet Recipies by Chef Aron
CUCUMBER and SHEEP’S YOGHURT DIP
This recipe is made from as the title says, a rich helping of Sheep’s Milk Yoghurt
This is particularly zippy to the taste and is served as a part of the Meze table in traditional Greek Taverns. Other Yoghurt’s can also used in this recipe, such as Cows Milk Yoghurt but that is more watery, and would need to be drained off..
We stick to Sheep’s Yoghurt for this recipe, and use it as a Dip for Pita Breads or savory Biscuits.
This Sheep’s Yoghurt Dip is also delicious served with Zucchini, or Eggplant with Lamb, as a side sauce.
CUCUMBER AND SHEEP’S YOGURT-HEALTH
FOR THE WRITTEN RECIPE:
What You Need
Takes about 15 minutes to prepare,
2 minutes to consume.
Can serve about 10 people
400 gr. Sheep’s Yoghurt
2 medium Cucumbers
4 Garlic Cloves
2 tbsp. Virgin Olive Oil
2 tbsp. White Wine Vinegar
Pinch of Salt
Fresh chopped Fennel.
How To Do It
Peel Cucumbers and grate as video suggests.
Add your pinch of salt to cucumber.
Peel the Garlic and crush.
Add the Garlic to the Cucumber and squeeze out excess liquid.
Add the vinegar to the Mix of Cucumber
Fold the Yoghurt and the Olive Oil into mix.
Add the fennel on top as a Garnish.
Mint, or Dill can be substituted for Fennel.
CUCUMBER and SHEEPS YOGURT DIP
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