Cucumber Mint Sauce Recipes

Steps:

• Mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
• Combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth.
• Shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide.
• Prepare grill or heat skillet.
• Cook kebabs for 6-8 minutes, turning to cook all sides.
• Serve 2 kebabs on each pita or lavash with cucumber-mint sauce.

Steps:

• Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.

Steps:

• Blend the cucumbers, sugar, lemon juice, mint, salt and 4 cups cold water in a blender until as smooth as possible (a fair amount of solids will remain). (If all the ingredients do not fit in your blender, use half the water to puree, transfer the puree to a larger container, then stir in the remaining water.) Refrigerate to chill, at least 1 hour.
• Before serving, strain the cucumber-mint water through a fine strainer. Use the bottom of a ladle or wooden spoon to help push the liquid through the mesh. Discard the solids. Serve over ice. Add gin or vodka to taste if using.

Steps:

• Place mint and jalapeno pepper in a food processor. Process until chopped. Add cucumber and process until finely chopped. Transfer mixture to a bowl. Stir in remaining ingredients. Refrigerate until cold.

Steps:

• Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
• Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
• In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.

Steps:

• Set 2 ice cubes aside. Place remaining ice cubes in a martini glass and fill with water to chill the glass.
• Combine 3 slices cucumber, mint, and melon liqueur in a cocktail shaker. Mash thoroughly with a cocktail muddler. Add lemon-flavored vodka, vermouth, and 2 reserved ice cubes; cover and shake vigorously until the outside of the shaker becomes frosty; this is how you know the liquid is the same temperature as the ice.
• Dump the ice water from the martini glass. Strain martini into the glass and garnish with remaining cucumber slice.

Steps:

• Spread butter over 4 slices of bread. Layer with cucumber and tomatoes; sprinkle with salt, pepper and mint. Top with remaining bread. If desired, cut each sandwich into quarters.

Steps:

• Add the yoghurt to bowl
• Grate cucumber and add to bowl, save a tsp for garnish
• Add the mint, sugar and salt and stir well
• Add enough milk to make the yoghurt into a medium consistency.

Steps:

• In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days.

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
• Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
• Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.

Steps:

• Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl.
• Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint.

Steps:

• Make the mint simple syrup: In a small saucepan over medium heat, combine the water, sugar, and roughly chopped mint leaves. Bring to a low boil, then reduce the heat to low and simmer for 5 minutes, until the sugar is fully dissolved and the mint is fragrant. Remove from the heat and let cool for 5-10 minutes. Strain through a fine-mesh sieve. Store remaining mint syrup in the refrigerator for up to 1 month.
• In a cocktail shaker, combine the cucumber rounds, lime juice, whole mint leaves, and 1 tablespoon of the mint simple syrup. Muddle for 1-2 minutes, until the cucumber and mint have released their flavors, but are not mushy.
• Pour in the vodka and fill the shaker halfway with ice. Shake vigorously for 30 seconds.
• Fill a Collins glass with ice and pour in the strained cocktail.
• Garnish with the cucumber ribbons.
• Enjoy!

Steps:

• In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
• Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

Steps:

• Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved.
• Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.

Steps:

• Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.