Spicy Cucumbers With Yogurt, Lemon and Herbs Recipe (2024)

Used regular yogurt and got it thicker (like Greek yogurt) by draining it in a strainer with a layer of paper towel for about 30 mins. Really lost a lot of water and got nicely thick! Probably should have started with 1 1/4 c to end up with 1 c strained.Had to leave the red pepper flakes on the side so everyone could enjoy - oh well.Fantastic hot weather dish! I used the cuke marinade afterward as a topping on basmati rice. Served alongside mixed greens and leftover rare salmon.

Excellent, strong make again, amount of lemon was just perfectly done, definitely use whole fat yogurt, used Trader Joe’s brand and it worked perfectly well.Great with a Cava, should work well with U. S. Sauvignon Blanc or better yet, a Sancerre. No for CA oaky Chardonnay, yes for Chablis or Bourgogne Chardonnay, Village or Premier Cru, any village, higher quality.

Use less oil for marinating, works just as well, less waste and mess.Used radishes instead of scallions, worked well.Make this ahead of time, holds up in fridge well if not too wet.

Made this last night for dinner. I served it alongside grilled shrimp and baguette. It was a lovely meal for a really hot summer evening.

I always cringe when I see a recipe that calls for "mint." Just like it's botanical cousin basil, comes in wild variety, different types having wildly different flavors. I come from Indiana, which before production moved to the West, was once the mint capital of the United States. Two very distinct varieties are grown here, spearmint and peppermint, which is sterile hybrid of spearmint and water mint.I do wonder when a food writer refers to mint, just which type I should be using.

Whatever variety you prefer!

@DanIt’s not water it’s whey that you get after straining yogurt. It’s very nutritious so don’t toss it! Tastes like yogurt only lighter. I drink it plain or you can add it to smoothies, salad dressings, marinades, cold soups.....

This was also delicious with roasted broccoli in place of salted cucumber!

Used peeled, seeded regular cucumbers from my garden, cur into similar shapes as in picture. also used lowfat yogurt, as that is all I ever have. Both adaptations were perfectly good as far as I was concerned. Used fresh parsley and cilantro as well, didn't have dill. In the end, it was a wonderful side dish I served with spicy cold chicken on a hot day. Will make it again for sure.

Love this. Had a problem with the cucumbers. Left the pan with the marinating cukes on the counter. Apparently I “checked” the marinade each time I passed by. Soon realized the cuke supply was diminishing! As there is a lot of the marinade, will use more cucumbers next time! Also will make the pieces somewhat smaller. Added onions to the cukes. My family is lucky I don’t find a way to put onion in cakes or cookies!! Doubled the spices as others have mentioned.

Fine to use zero fat fa*ge. Excellent.Start prep day before for more flavor

I loved this! I served it with chicken shawarma and it was the perfect side, wonderfully crisp and flavorful. I toasted the pine nuts in some of the spiced oil that gets added to the cucumbers, and it made them toasty and delicious. Great recipe!

Wonderful recipe, great flavors and texture. A real transformation of the humble cucumber into something that can stand on its own. We used spices that were cracked rather than finely ground, and all dill instead of a mix of herbs. Otherwise made as written.

Used mint as directed but substituted Thai basil for the dill and cilantro for the parsley. Delicious!

Listen: this recipe is GREAT. Don’t make it if you don’t like calories/cream/butter. Don’t make it if you substitute evaporated milk and then whinge about how it turned out. Don’t make it if you don’t feel like following every step (seriously, don’t; there are easier quiche recipes out there). I followed all the directions, and it was sublime. Feel free to make tweaks as you like…but personally, I didn’t cut corners, and I wouldn’t change a thing. Fabulous.

Added crumbled feta to the yoghurt mix, was delicious

So light and refreshing. I've made this several times.

I did just the cukes. Added fresh cilantro and dried mint. Let the mixture sit in fridge for 2 hours as rest of dinner was prepared.

Very good soup! Different than the usual veg soup. Mushrooms give it lovely flavor and I used only baby Bellas. I also added some leftover sautéed zucchini and pesto and it still tasted great!

Great mix of spicy, creamy, and crunchy. Airfried 1lb shrimp with oil and garlic, and those were great with the yogurt.

8/16/22: Marianne liked this. A lot.

As a chef myself, I always use full fat yogurt, so I would highly recommend this, as it have all the micros biomes you want to add to your tummy

Prepared as written for a celebratory barbecue tonight, and it was absolutely incredible. Instant classic that I am already looking forward to making again tomorrow. If anything, I would significantly increase the amount of cucumbers. Yewande Komolafe's suggested pairings of spicy tamarind pork ribs and country panzanella with watermelon dressing are inspired. Make them all—you won't be sorry.

Amazing! We love spice, but I would reduce by half next time. Cut cucs in 1” pieces.

We make this for dinner, with salmon, at least every three weeks. It’s delicious! It’s especially great in the summer but we eat it year-round.

Tasted ok, but not special enough for the effort. I did increase the spices called for. Like others, I found the quantity of oil to be out of balance, but solved it with more vinegar. I used mint, parsley, and dill. Unhappy with the taste, I added some basil as well, which helped. I think the yougurt sauce (with or without some cumin and coriander thrown in) would make a nice dip for raw cucumbers or other crudités.

Goes very well as a sandwich filler (open faced with multigrain bread and sliced turkey breast) and over a chicken breast on salad greens. Careful of the hot pepper flakes.

Delicious. Served with roasted potatoes and shrimp. Yewande Komolafe's recipes are consistently incredible!

My new fav red pepper is Aleppo. Maybe more costly and hard to find but warm, Smokey and delicious.

A fantastic, easy to throw together dish. Perfect for prepping before the entree gets under way, then a quick last minute meld of fresh flavors.