Yogurtcucumber

Yogurtcucumber refers to a simple preparation that combines yogurt with cucumber to create a cooling sauce, dip, or accompaniment. The base is yogurt blended with grated or finely chopped cucumber; additional ingredients such as garlic, fresh herbs (dill, mint, cilantro), olive oil, lemon juice or vinegar, salt, and pepper are commonly added. Cucumber is often salted and squeezed to remove excess moisture to improve texture and stability.

Across culinary traditions, similar preparations appear under several names. Tzatziki in Greek cuisine, cacık in Turkish cuisine, and raita in Indian and South Asian kitchens are well-known variants. Tzatziki typically uses strained yogurt, minced garlic, dill or mint, also olive oil and lemon juice. Cacık is often lighter and may include water or ice; raita ranges from simple yogurt and cucumber to more seasoned versions with cumin, chili, and coriander. Persian mast o khiar combines yogurt with cucumber and dried mint and sometimes walnuts or herbs.

Preparation and serving: use thick or strained yogurt for a creamier texture; squeeze cucumber to remove water; mix ingredients and chill to let flavors meld. It can be served as a dip with bread or vegetables, as a sauce for grilled meats or fried foods, or as a cooling accompaniment to spicy dishes. It may also be used as a salad dressing or stabilize sauces.

Nutritional profile: yogurt supplies protein and calcium, while cucumber adds hydration and fiber. Variants can be made with plant-based yogurt to accommodate vegan diets.