Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Cucumber, peeled, seeded and grated* |
1 each | Garlic clove, minced |
2 tablespoons | Scallion, finely-diced |
1 tablespoon | Fresh oregano, chopped |
1 cup | Sour cream |
1 teaspoon | Ground cumin |
1 tablespoon | Lemon juice |
2 tablespoons | Feta cheese, crumbled |
½ teaspoon | Salt |
* Original "cartoon" strip calls for "¼ hothouse cucumber" (and if you think it's easy translating a cartoon strip into a MealMaster recipe...)
Drain grated cucumber for 5 minutes in a sieve or strainer. In a medium bowl, combine cucumber with garlic, scallions and oregano.
Stir in sour cream. Season with cumin and lemon juice. Add feta cheese and salt.
Refrigerate 2 hours.
Serve as a dip for kabobs or as a topping for baked potatoes.
Iris' note: This can be made low-fat (and more like the Greek original) by substituting thick non-fat yogurt for the sour cream.
Recipe by: Lombardo & Bui in "Cheap Thrills Cuisine" as seen in THE [Tacoma] NEWS TRIBUNE, 6/14/95. Transliteration (right word?) by iris grayson Submitted By IRIS GRAYSON On 06-14-95