|Menu Part||Appetizer/Small Plate|
Raleigh and Cary, N.C.
Sassool, a Lebanese restaurant with three locations in North Carolina, batches tzatziki for catering platters. The garlicky cucumber-yogurt dip is served with grilled kabobs, wedges of warm pita bread and assorted raw veggies for dipping. Sassool uses the more authentic labneh, a Middle Eastern strained yogurt, as the base instead of plain yogurt.
2 cups diced cucumbers
16 oz. labneh
2 tbsp. olive oil
1/3 cup chopped fresh mint leaves
¼ cup pureed garlic cloves
1 tsp. salt
1. Place diced cucumbers in mesh sieve and allow to strain for 2 hours in the refrigerator to allow excess water to drain. Pat dry with paper towels.
2. Into mixing bowl, add labneh. Slowly pour in olive oil, blending with rubber spatula.
3. Stir in mint, garlic and salt; fold in drained cucumber. Refrigerate until ready to serve.