| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Garlic, Vegetables, Appetizers |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Plain Yogurt |
|
|
Salt To Taste |
| 1 1/2 |
tb |
White Wine Vinegar |
|
|
Fresh Ground Pepper(2 Taste) |
| 2 |
|
Large Cucumbers |
| 2 |
|
Large Cloves Garlic, Minced |
| 1 |
tb |
Olive Oil |
INSTRUCTIONS
Line a sieve with a damp cheesecloth and place over a large bowl. Dump
the yogurt into the sieve, cover with plastic wrap, and allow to drain in
the refrigerator for 24 hours.
Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape
out and discard the seeds. Grate the cucumbers into a colander, using the
large holes on a four-sided grater. Salt the cumcumbers and allow them to
drain for 1/2 hour.
Place the garlic, vinegar, and olive oil in a bowl and marinate while the
cucumbers are draining.
Squeeze the drained cucumbers as dry as possible and blot on paper towels.
Place in the bowl with the marinated garlic. Add the drained yougurt and
stir. Add a few grindings of fresh pepper and salt if necessary. Serve
with toasted pita bread triangles.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip
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