Alfred's Iranian Yoghurt and Cucumber Dip
"Alfred is the father of my eldest sons twin friends from school. Alfred moved to Australia from Iran almost 20 years ago. He made this dip for an end of year function and I begged for the recipe. Serve with grilled chicken, lamb, vegetables or on lavish style bread. Keeps for up to 4 weeks in the fridge."
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
9 cups
ingredients
- 2 kg Greek yogurt
- 3 cucumbers (medium sized)
- 4 garlic cloves, minced
- 1 1⁄2 teaspoons salt
directions
- Wash and cut the cucumber very fine (it can be grated too).
- Place cucumber into a clean tea towel and squeeze out all the liquid (your hands will hurt after ward).
- Place all the ingredients in a large bowl and mix well.
- Serve!
- Flavours develop over time, so the longer you leave it in the fridge, the stronger the flavours will be.
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RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>
