INGREDIENTS

INSTRUCTIONS

Line a sieve with cheese cloth and put the yogurt in it, over a bowl,
wrapped in the cloth, in a fridge, for several hours. Discard the whey
juices and wring as much liquid out of the cheese-cloth-wrapped yogurt as
possible. Mince fresh garlic and blend into a paste with a little of the
yogurt. Combine this with the rest of the yogurt and put it in the fridge
(covered) overnight. Peel the cucumber and slice thinly. Put a layer of
cucumber in a bowl, sprinkle salt generously all over; repeat layers of
cucumber slices and salt, ending with salt. Allow to sit at least an hour.
Remove cucumbers to a strainer (discard the liquid the salt forced out) and
rinse very very well, tossing the cucumbers under running water. Squeeze as
much water out of the cukes as you can, pat them dry, then chop them finely
or put them in a blender briefly, or force them through a strainer. Combine
with yogurt. Cool in fridge for several hours.
NOTES : This makes a little sauce. If it turns out you like the stuff, it's
easy to double or -- for a party -- triple it.
Recipe by: Linda Blanchard, Gluten-Free Gadgeteer
Posted to MC-Recipe Digest V1 #374, by mindplay@lx.net (mindplay) on Wed,
15    Jan 1997.

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