Moroccan Yoghurt and Cucumber Bowl
Why this recipe works
- Ready fast: A no-cook method and a short cucumber draining step keep the whole dish practical for lunch or a quick side.
- Thick, creamy base: Greek yoghurt gives the bowl body, while squeezing the cucumber helps prevent excess liquid from thinning it.
- Fresh but savoury: Lemon and mint lift the yoghurt, while garlic, cumin and olive oil add depth without making the dish heavy.
Get the most out of this recipe
Texture tips
- For a thicker bowl: Press the salted cucumber firmly in the sieve before mixing it into the yoghurt; this is the key step for a spoonable, creamy texture.
- Avoid a watery finish: If the bowl sits for a while, stir it before serving, as cucumber can continue to release a little liquid.
Ingredient notes
- Use thick yoghurt: Greek yoghurt works best because it has enough body to hold the cucumber without becoming loose.
- Cumin or ras el hanout: Ground cumin keeps the flavour clean and earthy; ras el hanout gives a warmer, more aromatic variation.
- Fresh herbs matter: Fresh mint gives the bowl its cooling finish. Fresh coriander can be used for a brighter, more savoury herbal note.
Make-ahead tips
- Make ahead: The bowl can be made in advance and kept covered in the fridge, making it useful for packed lunches or a prepared side.
- Serve chilled if possible: A short chill helps the garlic, lemon, cumin and mint settle into the yoghurt.
- Refresh before serving: Stir well after chilling and finish with a small drizzle of extra virgin olive oil to restore the surface gloss.
Serving ideas
- With warm bread: Serve with warm pita for scooping, either as a light lunch or part of a mezze-style spread.
- Alongside grilled dishes: Its cool, tangy profile pairs well with grilled vegetables, fish, chicken or lamb.
- Simple finish: A little reserved mint and extra virgin olive oil make the bowl look fresh without adding extra preparation.
Equipment you'll need
Ingredients
Instructions
- Coarsely grate the cucumber into a bowl, then sprinkle over the fine sea salt and leave for 5 minutes. Tip into a sieve and press firmly to squeeze out as much liquid as you can.
- In a mixing bowl, whisk the greek yogurt with the garlic, the juice of the lemon, ground cumin and black pepper until smooth. Stir in the drained cucumber.
- Finely chop the fresh mint and fold most of it through the bowl, reserving a little for the top. Spoon into bowls, drizzle with extra virgin olive oil, scatter over the remaining mint, and serve chilled if you have time.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Squeezing the cucumber well keeps the bowl thick and prevents it turning watery.
- For a gentler garlic flavour, grate the garlic very finely and whisk it into the yogurt, then leave the mixture for 5 minutes before adding the cucumber.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised greek yogurt and wash the cucumber and mint thoroughly.
Substitutions
- Replace Fresh mint with Fresh coriander for a different herbal finish.
- Replace Ground cumin with Ras el hanout for a warmer, more complex spice note.
Storage
- Refrigerate up to 2 days
- Store covered in the fridge. Stir before serving, as the cucumber may release a little liquid; add a small drizzle of extra virgin olive oil to refresh.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Moroccan
-
Allergens:
Milk
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