This is a pretty straight-up and standard dip/sauce for most Middle-Eastern fare. It’s kinda like a tzatziki, but the mint gives it a nice twist. I made it the other night for some kabobs, but it would go with pretty much any seasoned meat from the area. Potato chips? Maybe. Enquiring minds want to know.
The ingredients are basically the recipe, so here it is.
- 2 cups yogurt
- 2 Persian cucumbers or 1 English cucumber, grated
- 2 cloves minced garlic
- 1 heavy tablespoon fresh mint, cut up tiny
- a pinch of pepper
And that’s it, really. Combine in a bowl and chill until ready to serve. It’ll keep in the fridge for a couple of days.