Dill Cucumber Sauce
|Cucumber||1 Pound, peeled, seeded, grated coarse|
|Plain yogurt||1 Cup (16 tbs)|
|Minced scallion||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||To Taste|
|Cayenne pepper||To Taste|
|Minced dill||1⁄3 Cup (5.33 tbs)|
In a colander toss the cucumber with the salt and let it drain for 30 minutes.
Squeeze the cucumber dry and transfer it to a bowl.
In a sieve lined with a double thickness of rinsed and squeezed-dry cheesecloth let the yogurt drain for 30 minutes and transfer it to the bowl.
Add the remaining ingredients to the bowl, stir the sauce until it is combined well, and chill it, covered, for at least 1 hour before serving.