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Recipe Summary

prep:
10 mins
chill:
1 hr
Servings:
10
Yield:
2-1/2 cups
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Ingredients

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Directions

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  • Line strainer with paper toweling or cheesecloth. Add yogurt; refrigerate for up to 1 hour to drain the liquid.

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  • Meanwhile, peel and grate cucumber, using large holes on grater, into medium-size bowl. Peel and grate garlic, using small holes on grater, into bowl.

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  • Stir in drained yogurt, dill, vinegar, salt and pepper. Serve with Lamb Keftedes. Makes about 10 servings (2-1/2 cups).

Nutrition Facts

33 calories; total fat 1g; saturated fat 0g; cholesterol 3mg; sodium 86mg; carbohydrates 4g; fiber 0g; protein 3g.
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Reviews

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