Yogurt with Cucumber

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 30 mins
Course	Sauce
Cuisine	European
Servings (Default: 3)

Ingredients

0.5 ½ cucumber (s)
salt and pepper
2 cloves garlic
250 g yourt, Greek or semi-conventional yourt and half cream curd
2 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon dill, freshly chopped

Instructions

Wash, peel and finely chop the cucumber and sprinkle with salt. Let stand for a good 15 minutes to remove the water, then squeeze out.
Peel the garlic cloves and grind them with a garlic press. Put the garlic in the yoghurt and mix with the olive oil, vinegar and dill. Now mix in the cucumber. Season to taste with salt and pepper.
Let it steep in the refrigerator for 1 hour. Serve cold.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.