| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Greek |
Greek, Sauces |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Plain full fat yogurt; (high quality without gums and thickeners) |
| 2 |
ts |
Creamed very fresh garlic |
| 1 |
ts |
Sea salt |
| 2 |
|
Cucumbers; peeled, seeded and grated on large holes of grater |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
ts |
Olive oil |
|
|
Fresh mint leaves; for garnish |
INSTRUCTIONS
Drain yogurt for 1 hour in a cheeseclothlined strainer to remove some of
its water. In a bowl, combine the yogurt, garlic and 1/2 teaspoon salt.
Sprinkle the remaining 1/2 teaspoon salt over the grated cucumber and
drain, 10 to15 minutes, to extract excess water. Add drained cucumber to
yogurt, along with pepper, and mix well. Cover and refrigerate until
chilled, about 1 hour. Drizzle with olive oil and garnish with mint leaves.
Serve with pita triangles or grilled fish.
Recipe by: TAMALES WORLD TOUR
Posted to MC-Recipe Digest V1 #1009 by Meg Antczak
<meginny@frontiernet.net> on Jan 14, 1998
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