Cucumber Varietals
SLICERS
These are the standard grocery store cucumbers. Most are waxed. Skin is thick and a little bitter so they are usually peeled and de-seeded.
A traditional Greek and Turkish sauce, usually eaten with pita bread, as a dip or as a sauce for kebobs, gyros or falafel. With a slight variation you get the Indian sauce, raita (see below). Both sauces are designed to accompany and cool highly spiced main dishes.
Ingredients
SERVINGS: 3 Cup(s)
- 1—2 (about 1½ pounds) cucumbers
- 1 heaping teaspoon of salt
- 2 cups plain whole-fat yogurt (low-fat or nonfat yogurt will work)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 2 tablespoons minced parsley, dill or mint
- 1 teaspoon toasted cumin seeds
- Additional salt to taste
- Garnish with additional olive oil
Instructions
Grate cucumber into a large bowl. Add salt. Mix well, then set aside for ½ hour. Rinse and gently squeeze dry, discarding juices. Add remaining ingredients to taste. Sprinkle with cumin seeds and drizzle with olive oil.
Indian raita variation: Omit the lemon juice, olive oil and garlic.
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