Yogurt Sauce

Yogurt sauce.  It's called Raita when you make it with Indian food, or tzatziki for Greek food.  It's just a lovely condiment that goes well with lentils, falafels and kabobs (both meatatarian and vegetarian).  The trick to making it taste really good, my friends, is time.  You have to let this concoction sit in the fridge for most of a day to make it taste really nice.

The recipe below is for the Greek food version of the sauce, but the beauty of this sauce is that it can be adjusted to whatever kind of dish you are making.  You can add some cumin seeds (or roasted cumin powder) in place of the dill and substitute lime for the lemon and BANG, it's Indian food ready.  You can add more veggies and some tomatoes and make it into basically a side-salad to compliment burgers.  It's really an all purpose food.  And double bonus?  It's good for you.


Here's the recipe:

Ingredients:
 - 2 c. Non-fat Greek yogurt
 - 2 tbsp. Chopped garlic
 - 1/2 of a cucumber, peeled if the skin is tough and chopped into small-ish pieces.
 - Juice from 1/2 a lemon
 - 1 tbsp. Fresh Dill, chopped (optional)
 - 1 tsp. black pepper
 - Salt, to taste (probably start with about 1/2 tsp.)

Directions:
 - If your cucumbers are old-ish or taste a bit bitter, put them in a colander, sprinkle with salt and let them sit for about 10 minutes.  Then rinse them well.
 - Mix it all together.  Yes, it's really that easy.
 - Let it sit in the fridge, covered, for at least 4 hours.
 - Serve with falafels, kabobs, burgers, lentils, whatever floats your boat.