| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Appetizers |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Plain yogurt |
| 1 |
md |
Cucumber * |
| 1 |
|
Garlic clove; minced |
| 2 |
ts |
Fine olive oil (or more) |
| 1 |
tb |
White vinegar |
| 1 |
tb |
Finely chopped fresh dill |
| 1 |
ts |
Finely chopped fresh mint |
| 1 |
pn |
Salt |
INSTRUCTIONS
*Note: Cucumber should be peeled, seeds removed, and diced or grated. Drain
excess juice if grated.
Combine all the ingredients in a glass or earthenware bowl and chill; to
allow flavors to penetrate cucumber. Serve as a "dip", or on lettuce leaves
as a salad, or with fried zucchini, eggplant, or fish.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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