Persian cucumber and yoghurt dip

Try this cucumber, herb and garlic dip as a side dish or as part of a mezze-style meal.


  • 1 large cucumber, coarsely grated or finely diced

  • 500ml/18fl oz Greek yoghurt

  • 1 large garlic clove, crushed

  • 20g/¾oz dill, stalks and leaves finely chopped

  • sea salt and freshly ground black pepper

  • extra virgin olive oli, for drizzling

Preparation method

  1. Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt.

  2. Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil.

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