| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1990 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Plain yogurt |
| 2 |
lb |
Cucumber; (about 3), peeled |
|
|
; and chopped fine |
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
| 1/4 |
c |
Fresh mint; chopped fine |
| 2 |
tb |
Extra-virgin Serves |
|
|
Quartered pita loaves as an accompaniment |
INSTRUCTIONS
In a sieve set over a bowl and lined with a triple thickness of rinsed and
squeezed cheesecloth let the yogurt drain, covered and chilled, for 8 hours
or overnight. Put the cucumbers in a sieve and press out as much excess
liquid as possible. In a bowl stir together the drained yogurt and the
garlic paste, add the cucumbers, the mint, the oil, and salt and pepper to
taste, and combine the mixture well. The tsatsiki may be made 1 day in
advance and kept covered and chilled. Serve the tsatsiki with the pita.
Makes about 5 cups.
Gourmet July 1990
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Converted by MM_Buster v2.0l.
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