Mint and Dill Yogurt Sauce
Today you will find here our absolutely favorite sauce that we prepare to serve with grilled meat or simply as appetizer with fresh pita bread.
It’s a very versatil sauce, if you you a thinner yogurt you can drizzle it over salad. If you add some grated cucumber you will get a wonderful tzatziki.
We used some of the last mint leaves from the garden and we enjoyed it with barbecued chicken, homemade barbecued pita breads and some green salad.
Spring 2015: Made a variation of the sauce using fresh wild chives form the garden and served with baked potatoes! I noticed how different are the mint leaves used in 2015. The mint used in the original recipe came from a Greek mint plant and the last ones (which are more reddish) came from some mint I bought last year in a Turkish shop and I placed in water until they got roots. After this I plated them in the garden and despite the cold winter they are still green! See picture below.
For the basic recipe you need
- 1 cup plain yogurt ( I used Balkan style yogurt)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 big garlic cloves, crushed
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh mint, chopped
- salt and pepper
In a bowl, combine the yogurt, olive oil, lemon juice, garlic, dill, mint and pepper to taste. Stir to mix well and then season with salt.