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.