Cucumber and Yoghurt Salad (Angouri me Yiaourti)
The Quirky Foodster Team
Ingredients
- Cucumbers, diced — 3
- Thick yoghurt — 480 g (2 cups)
- Garlic, minced — 2 cloves
- Olive oil — 2 tbsp
- Fresh dill, chopped — 2 tbsp
- Salt — to taste
Method
- Combine the diced cucumber, yoghurt, garlic, olive oil and dill in a bowl.
- Season with salt.
- Chill for at least 20 minutes before serving.
Introduction: Cucumber tossed with thick yoghurt and garlic, a cooling salad reflecting the deep Byzantine tradition of dairy-based dishes.
Cultural Background: Yoghurt held an important place in Byzantine cuisine, and combining it with fresh cucumber for a cooling, refreshing salad represents a dish with roots reaching deep into the empire’s culinary practices, an ancestor of similar dishes found across the region today.
Tips: Use a thick, strained yoghurt for the best texture. Salt the diced cucumber briefly beforehand and pat dry if it seems especially watery.
Variations: Add a little chopped mint alongside the dill. Serve alongside grilled meat or fish.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold dish and is not reheated.
Nutrition: Per serving (approx.): 130 kcal, 6 g protein, 8 g fat, 10 g carbohydrate.
FAQs:
Q: Was yoghurt widely used in Byzantine cooking?
A: Yes, fermented dairy products including yoghurt held a significant place in the Byzantine diet, particularly across regions with strong pastoral traditions.
Q: Is this dish similar to modern tzatziki?
A: Yes, this style of cucumber and yoghurt salad is widely considered a direct ancestor of tzatziki and similar dishes found across the eastern Mediterranean today.
- Cucumbers, diced — 3
- Thick yoghurt — 480 g (2 cups)
- Garlic, minced — 2 cloves
- Olive oil — 2 tbsp
- Fresh dill, chopped — 2 tbsp
- Salt — to taste
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