Written for one request, published for everyone
Cool Cucumber Dip with Air-Fried Pitta Crisps
Grated cucumber stirred through garlicky yogurt, served with hot crisp pitta shards.
- Total
- 25 min
- Hands on
- 15 min
- Serves
- 4
- Method
- airfryer
- Cuisine
- Greek
Per serving · estimated
- Energy
- 287 kcal
- Protein
- 10 g
- Fat
- 12 g
- Carbs
- 33 g
Method
Step 1 of 10
Coarsely grate the cucumber into a bowl, sprinkle with half the salt and leave for 5 minutes.
Cucumber
Fine salt
Step 2 of 10
Squeeze the grated cucumber hard in your hands to drive out the water and discard the liquid.
- Cucumber
Step 3 of 10
Mince the garlic finely and chop the dill.
Garlic
Fresh dill
Step 4 of 10
Squeeze the juice of half the lemon.
Lemon
Step 5 of 10
Stir the yogurt, cucumber, garlic, dill, lemon juice, 10 ml olive oil, remaining salt and pepper together until smooth.
Greek yogurt- Cucumber
- Garlic
- Fresh dill
- Lemon
Olive oil- Fine salt
Black pepper
Step 6 of 10
Cover the dip and put it in the fridge while you make the crisps.
Step 7 of 10
Set the air fryer to 180°C to preheat.
Step 8 of 10
Cut the pitta breads into rough triangles and toss with the remaining olive oil and the paprika.
Pitta breads- Olive oil
Smoked paprika
Step 9 of 10
Air fry the pitta in a single layer at 180°C for 6 minutes, shaking once, until golden and crisp.
- Pitta breads
Step 10 of 10
Serve the warm crisps beside the chilled dip, with lemon wedges from the remaining half.
- Pitta breads
- Lemon
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.