Greek Yogurt and Cucumber Sauce

1. 1

   Place the yogurt in a paper towellined sieve set over a large bowlthe bottom of the bowl should clear the bottom of the sieve by at least 2 inches.

2. 2

   Place a saucer on top of the yogurt to weigh it down slightly.

3. 3

   Let stand at room temperature for 1 hour.

4. 4

   About 1 cup of the whey should drain off.

5. 5

   Discard the whey.

6. 6

   Place the drained yogurt in a medium bowl.

7. 7

   Meanwhile, peel the cucumber, split it lengthwise, and scoop out the seeds.

8. 8

   Coarsely chop the cucumber.

9. 9

   In a food processor fitted with the metal chopping blade, pulse the cucumber 8 to 10 times, until finely chopped but not pureed.

10. 10

    Transfer to a medium bowl and toss with 1/2 teaspoon salt.

11. 11

    Let stand for 1 hour.

12. 12

    Drain into a wire sieve and rinse well under cold running water to remove the salt.

13. 13

    Drain well.

14. 14

    A handful at a time, squeeze the cucumber well to remove excess liquid, then stir the cucumber into the yogurt.

15. 15

    Stir in the scallion, dill, garlic, cumin, remaining 1/8 teaspoon salt, and cayenne.

16. 16

    Cover and refrigerate for 1 hour for the flavors to blend.

17. 17

    Serve slightly chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.