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Tzatziki Sauce

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1/2 Medium English Cucumber peeled
8 ounces Whole-Milk Yogurt
1 tablespoon Fresh Cilantro finely chopped
1 tablespoon Fresh Mint Leaves finely chopped
1 teaspoon Fresh Lemon Juice
1 teaspoon Lemon zest
1 Garlic Cloves mediun, finely chopped
1/4 teaspoon Ground Cumin
Kosher Salt
Freshly Ground Black Pepper

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Tzatziki Sauce

    • Medium


    First, grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until there is fine in texture, but not minced.

    Place the cucumber in the center of a clean kitchen towel, then twist the towel to squeezing out as much moisture as you can.

    Put the cucumber in a medium bowl. Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well.

    Refrigerate for 1 hour or overnight to get better flavoring blending before serving.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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