Cuisinart original

The Greek cousin of raita, this sauce benefits from time in the refrigerator so the flavors
can develop. For a thicker consistency, drain the yogurt in the refrigerator overnight before
proceeding to step 2.


Yield: 1¾ cups


2    cups whole milk plain yogurt
8    ounces English (seedless) cucumber
2    garlic cloves, peeled
1    tablespoon fresh lemon juice
¼   teaspoon lemon zest
      large pinch kosher salt
1    tablespoon finely chopped fresh dill

Nutritional information

Nutritional information per serving (2 tablespoons):
Calories 32 (32% from fat) • carb. 3g • pro. 2g • fat 1g • sat. fat 1g • chol. 5mg • sod. 70mg • calc. 71mg • fiber 0g


1. Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over a bowl. Fill the paperlined strainer with the yogurt and drain for 1 hour.
2. While the yogurt is draining, insert the fine shredding disc into the work bowl of the food processor.
Shred the cucumber. Remove and press through a fine mesh strainer to remove as much moisture as possible (this can also be achieved by putting the shredded cucumber into a flour sack towel and squeezing well over a bowl). Discard the liquid and transfer the squeezed cucumber to a mixing bowl.
3. Remove the shredding disc and replace with the chopping blade. While running on High, drop the garlic through the feed tube and process until finely chopped. Add to the bowl with the cucumber.
Add the remaining ingredients, including the strained yogurt. Stir to combine and chill in refrigerator until ready to serve. Taste and adjust seasoning as desired