Press the garlic, cut the mint leaves as small as possible and add to the yogurt with the lemon juice and mix everything together. Carefully season with salt and pepper and put in a cool place.
Of course you can enjoy the sauce straight away, but it tastes better if you let it steep a little.
Goes well with grilled or pan-fried foods. Also to buffers such as B. zucchini buffers (see photo). A tasty alternative to tzatziki.
Ingredients
Print Recipe
Pin Recipe