| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
English cucumber or 2 small cucumber, peeled, seeded and finely diced |
| 2 |
ts |
Salt |
| 2 |
c |
Plain yogurt |
| 2 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Fresh lemon juice |
| 2 |
lg |
Clov garlic, finely minced (up to 5) |
| 1/4 |
c |
Fresh mint leaves, coarsely chopped or 2 tablespoons dried mint |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Place the diced cucumber in a colander and sprinkle with the salt, tossing
to mix well. Set the colander in a bowl, cover with plastic wrap and allow
to drain for 3 to 6 hours. Line a sieve with
cheesecloth and place the plain yogurt on top of the cheesecloth. Place the
sieve over a bowl and allow to drain for 3 to 6 hours.
Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt
and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic
and mint, mixing gently until thoroughly blended. Season to taste with
additional lemon juice, salt and freshly ground pepper.
Yield: about 3 cups
Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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