23 March 2017
Step by Step instructions
Your favourite Kurrajong Kitchen Lavosh
500g Greek-style yoghurt
2 Lebanese cucumbers, grated
2 tbs chopped coriander leaves
2 tbs chopped mint leaves
1 small garlic clove, crushed
Salt & ground black pepper, to taste
Lemon zest, extra virgin olive oil and cracked black pepper to garnish
- Spoon the yoghurt into a sieve lined with a piece of muslin or clean chux cloth and place over a bowl. Cover and refrigerate 2 hours to allow excess water to drain.
- Squeeze the excess moisture from the cucumbers. Spoon the thick yoghurt into a bowl, stir in the cucumber, coriander, mint, garlic and season with salt and pepper. Cover and refrigerate 1-2 hours to allow flavours to blend.
- Spoon into serving bowl, garnish with lemon zest, oil and pepper.
- Serve with your favourite Kurrajong Kitchen Lavosh.