Wednesday, July 21, 2010


Serve this yogurt-based Greek staple as a first-course accompaniment to pitas and other breads, or as a light but creamy sauce drizzled over spiced roasted meats.
• 1/2 medium cucumber, peeled, seeded, and diced
• 1 garlic clove
• 2 tablespoons olive oil
• 1 cup plain yogurt (preferably goat's or sheep's milk)
• pita wedges or chips

Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
Meanwhile, mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.

From: Gourmet Magazine, 2008

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