| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Sauce/gravy, Sandwiches, Greek |
1 |
Servings |
INGREDIENTS
| 2 |
sm |
Cucumbers |
|
|
Salt |
| 1 1/4 |
c |
Yogurt; unflavored |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
|
|
White pepper |
| 3 |
|
Garlic cloves; or more |
| 1/4 |
c |
Mint leaves; fresh* |
INSTRUCTIONS
*Use fresh mint leaves, shredded, 2 tablespoons dried mint, crushed or 1/4
cup coarsely chopped flat-leaf parsley. Use more or less garlic, minced, to
your preference. Peel, seed and dice cucumbers. Sprinkle with salt and set
aside to drain. Combine yogurt, olive oil, fresh lemon juice, pepper and
garlic in large bowl. Cover and refrigerate. Just before serving, beat
yogurt sauce with wooden spoon until smooth. Have fresh mint torn into
small pieces. Dry cucumber by gently squeezing between paper towels.
Combine cucumbers with mint leaves and yogurt mixture. Add salt and pepper
to taste. Use for Gyros in this book. Can also be used as dippers with pita
bread cut into wedges and baked for few minutes until crisp. Jo Anne
Merrill, recipe from personal files.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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