Peter and I have been on a mission to try new restaurants in the East Bay. We stumbled into an Iranian restaurant that used all kinds of spices we had never tried before. It was fantastic! One of the dishes was served with a yogurt sauce that we could not get enough of. We talked to the waiter at length about how they prepare it, and he told us all the tricks. They use a homemade yogurt in the restaurant, but he said that ‘Mountain High’ makes a very good one that you can pick up in most grocery stores.
The other thing to know about this yogurt sauce is that sumac is the magic ingredient. I had never cooked with sumac before, so I wasn’t familiar with it. I stopped by our local spice shop, Oaktown Spice, and picked up a little sampler of sumac. With a little experimentation, we recreated this yogurt sauce and have been eating it as a snack for days. Below are a few tips for making this recipe.
Use Mountain High yogurt. You need to use the whole fat kind.
Sumac isn’t nearly as exotic as I originally thought. Now that I know about it, I’ve seen it in lots of grocery stores.
Mix together minced garlic, thinly diced cucumber, yogurt, and sumac. Garnish with a little extra sumac on top.
You can serve this with carrots to dip into it. You can also serve it with pita bread, or on the side with kabobs.
- 1 cup of cucumber, thinly diced
- 1 cup of plain yogurt (Mountain High), full fat
- 1 clove of garlic, minced
- 1 teaspoon sumac
- Combine all ingredients in a bowl and garnish with sumac on top.
- Serve chilled.