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Excerpted from Tahini Baby by Eden Grinshpan with Rachel Holtzman. Copyright © 2025 by Eden Grinshpan. Photography by Chris Bernabeo. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Ingredients
- 2 large Perisan or mini cucumbers
- 2 cups full-fat Greek Yogurt
- 1/3 cup chopped fresh dill, plus more for serving
- Grated zest and juice of ½ lemon
- 1 medium garlic clove, grated
- ¾ tsp kosher salt, plus more to taste
- 2 medium shallots, thinly sliced
- 2 teaspoons cornstarch
- ¼ cup extra-virgin olive oil, plus more for serving
- Flaky sea salt, for serving
Directions
- On the medium holes of a box grater, grate the cucumbers. Use your hands to squeeze out as much juice as possible. You could also use a cheesecloth. (I encourage you to drink the juice with a shot – so fresh.)
- In a medium bowl, stir together the yogurt, cucumber, dill, lemon juice, garlic, and salt. Season with more salt, if desired, and set aside.
- In a medium bowl, toss the shallots with the cornstarch, making sure to separate the individual shallot rings and coat each one well.
- Heat the olive oil in a large skillet over medium heat. When the oil shimmers, increase the heat to medium-high and add the shallots. Fry, stirring constantly so the shallots don’t burn, until they are golden and crispy, 2 to 3 minutes. Use a slotted spoon or a kitchen spider to transfer the shallots to a papertowel-lined plate. Immediately sprinkle them with a good pinch of salt.
- To serve, spread the dip over a serving plate and press the back of a large spoon in the center to make a pretty swirl. Top with the crispy shallots, drizzle with olive oil, and sprinkle with dill, lemon zest, and flaky salt.
- Serve with laffa, challah or pita or eat on its own with a spoon, it’s that good.