Tzatziki (Greek yogurt and cucumber dip) and raita (Indian yogurt-and-cucumber sauce with cumin and fresh cilantro) are similar to what I ate in Israel, a sauce including crisp cucumbers, yogurt, garlic, and fresh mint. Given the ubiquity of yogurt today, this is a healthful and tasty sort of Biblical yogurt dip; you can get your children to eat their fresh vegetables dipped into it, or serve it as a sauce for vegetables.
Ingredients
Servings 1 cup
- 1 cucumber
- 1 cup yogurt
- 2 cloves garlic mashed
- ½ cup chopped fresh mint
- Salt to taste
Nutritional Facts
Nutrition Facts
Tzatziki
Amount per Serving
Calories
210
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
32
mg
11
%
Sodium
127
mg
6
%
Potassium
940
mg
27
%
Carbohydrates
23
g
8
%
Fiber
4
g
17
%
Sugar
16
g
18
%
Protein
11
g
22
%
Vitamin A
1415
IU
28
%
Vitamin C
20
mg
24
%
Calcium
404
mg
40
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Child:
- Peel the cucumber, and cut it in half.
Adult with Child:
- Place the yogurt, the garlic, the cucumber, and the mint in a food processor, and pulse on and off. You do not want a purée.
- Add salt to taste, and chill the dip in the refrigerator for several hours.
- Drain off any liquid that accumulates, and serve.
Equipment
- Vegetable peeler
- Knife
- Measuring cups
- Food processor
From A Sweet Year by Joan Nathan. Copyright © 2024 by Joan Nathan. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved.
No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
You leave out all the important steps!
You have to click/touch where it says instructions, I almost missed it. It’s broken down into child steps and adult with child steps. I guess if you are childless you should borrow one.