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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 269g Recipe makes 3 cups) |
||
| Calories 156 | ||
| Calories from Fat 89 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 77mg | 3% | |
| Potassium 406mg | 11% | |
| Total Carbohydrate 11.6g | 3% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 9.3g | ||
| Protein 6.4g | 12% | |
Snezhanka(Bulgarian Cucumbers in Yogurt)
By: Sharon123
May 28, 2008
This typical Bugarian dish can be used as a starter, dip or side dish. Adapted from Recipes4us.
3 cups
Ingredients
- 1 small cucumber, peeled and chopped
- 1 garlic clove, crushed
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon freshly chopped dill
- 16 ounces thick plain yogurt (or Greek Style )
Directions
1
Squeeze the chopped cucumber by hand to get rid of most of the water, then place in a bowl together with the salt, pepper, garlic, olive oil and dill.2
Set aside for 10 minutes.3
Add the yogurt to the cucumber mixture, mix well and chill for at least 1 hour before serving. Enjoy!4
Can be served as a starter, dip or side dish.
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- Course > Appetizers > Dips
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- Preparation > Time to Make > < 15 mins
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- Occasion > Dinner Party
- Occasion > Brunch
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Lauralie41
On Jul 11, 2008
Wonderful cucumbers! I used one English cucumber, minced garlic, and plain yogurt. Salted the sliced cucumbers and let them drain for a bit. Blotted dry with a paper towel than added remaining ingredients. Loved the fresh dill flavor, great summer side dish or salad. Made and reviewed for ZWT 4 - Family Picks.
From: momaphet
On Jun 17, 2008
I really enjoyed these cucs! They are fresh and tangy; I liked the using the Greek yougurt it's a nice change from sour cream. Thank you Sharon for a great recipe! Reviewed by a Chic Chef for ZWT 4 E. Europe
From: Mirj
On Jun 5, 2008
So simple, so refreshing, so tasty! I salted the cucumber first and let it sit for a bit and then gave it a good squeeze to get out most of the moisture. The only real change I made was to use labaneh instead of the yogurt, it's a bit more tangy and a lot thicker than yogurt. I topped the whole thing with some za'atar and practically scarfed it down all by myself. I did share, but just a bit. This was one of my Thank You reviews for the Cameraless Chefs game.
From: Trixie Faux
On Jun 27, 2008
This is great, thank you. I like it with vegetarian buffalo wings but had never made it before now. It was easy to make and tastes better than similar store bought stuff.
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