| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 500 |
g |
Container plain yogurt |
| 2 |
|
Cloves garlic, finely chopped |
| 2 |
tb |
Olive oil |
| 1 |
tb |
White vinegar |
|
|
Salt and white pepper |
INSTRUCTIONS
Line sieve or strainer with coffee filter or double thickness of cheescloth
and place over bowl. Spoon in yogurt, cover and let drain in refrigerator
overnight. Peel, seed and grate or finely chop cucumber. Squeeze out excess
moisture. Combine drained yogurt, cucumber, garlic, oil and vinegar. Add
salt and pepper to taste. Refigerate at least an hour to allow flavours to
blend. (I always make a day ahead). Makes about 2 cups - it's addictive!!
Serve with pita bread or crackers.
Posted to FOODWINE Digest 07 Mar 97 by Pat Belanger <nomad@NETROVER.COM> on
Mar 8, 1997
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