Serves 8

2 cups plain yogurt

1 cup sour cream

1½ cups cucumber, peeled and shredded

1 tablespoon green onion, finely chopped

½ teaspoon cumin

¼ teaspoon curry powder

¼ teaspoon turmeric

1 tablespoon sugar

Salt and pepper to taste

• Whisk together yogurt and sour cream.

• Stir in cucumber and green onion.

• Stir in cumin, curry powder, turmeric, sugar, salt, and pepper.

• Cover and refrigerate until ready to use. Stir well before serving.

Creamy Yogurt

Middle Eastern recipes often use a thick, creamy form of yogurt. To achieve a similar consistency, place plain, low-fat yogurt in a strainer lined with cheesecloth. Place strainer over a bowl and refrigerate for 24 hours. Discard liquid that collects in the bowl. Two cups of commercial yogurt will yield 1 cup of thick yogurt cream.