Alfred is the father of my eldest sons twin friends from school. Alfred moved to Australia from Iran almost 20 years ago. He made this dip for an end of year function and I begged for the recipe. Serve with grilled chicken, lamb, vegetables or on lavish style bread. Keeps for up to 4 weeks in the fridge.
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- 1Wash and cut the cucumber very fine (it can be grated too).
- 2Place cucumber into a clean tea towel and squeeze out all the liquid (your hands will hurt after ward).
- 3Place all the ingredients in a large bowl and mix well.
- 5Flavours develop over time, so the longer you leave it in the fridge, the stronger the flavours will be.
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Nutritional Facts for Alfred's Iranian Yoghurt and Cucumber Dip
Serving Size: 1 (924 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 17.0
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 389.8 mg
- Total Carbohydrate 4.0 g
- Dietary Fiber 0.5 g
- Sugars 1.6 g
- Protein 0.7 g
The following items or measurements are not included: