About this recipe

✨

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Why you’ll love it

Creamy kajmak, cool cucumber, thick yogurt, garlic, dill, lemon, and olive oil make this Balkan sauce fresh, rich, and made for dipping. 🥒

Ingredients

• Creamy base 🥣
• 🥛 180 g kajmak, or thick sour cream as substitute (¾ cup / 6.3 oz) dairy
• 🥛 220 g Greek yogurt or thick plain yogurt (1 cup / 7.8 oz) dairy
• 🥒 250 g cucumber, grated and squeezed (1 large / 8.8 oz)
• 🧄 2 garlic cloves, finely grated (2 cloves / 0.35 oz)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🫒 25 ml olive oil (1 tbsp + 2 tsp / 0.85 fl oz)
• 🧂 4 g fine sea salt (¾ tsp / 0.14 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• Fresh finish 🌿
• 🌿 20 g fresh dill, finely chopped (½ cup loose / 0.7 oz)
• 🌿 10 g fresh parsley, finely chopped (¼ cup loose / 0.35 oz)
• 🍋 5 g lemon zest, optional (1 tbsp / 0.17 oz)
• 🫒 10 ml olive oil for topping (2 tsp / 0.3 fl oz)
• 🌶 1 pinch sweet paprika for topping, optional

Preparation

• Prepare the cucumber 🥒 Grate the cucumber, sprinkle with a small pinch of salt, and let it sit for 8 min. Squeeze out the liquid very well so the sauce stays thick and creamy.
• Mix the base 🥣 In a bowl, whisk kajmak and Greek yogurt until smooth. The texture should be thick, glossy, and spoonable.
• Add the flavor 🧄 Stir in the squeezed cucumber, garlic, lemon juice, olive oil, salt, and black pepper. Mix gently until evenly combined.
• Fold in herbs 🌿 Add dill, parsley, and lemon zest if using. Fold for 20 sec, just until the herbs are spread through the sauce.
• Chill briefly ❄ Cover and chill for 15 min so the garlic, dill, cucumber, and kajmak settle into one clean flavor.
• Finish and serve ✨ Spoon into a shallow bowl. Drizzle with olive oil and add a tiny pinch of paprika if desired. Serve cold with bread, grilled food, potatoes, fish, or roasted vegetables.

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