|4 cups||Plain yogurt|
|2 pounds||Cucumber; (about 3), peeled|
|; and chopped fine|
|1 large||Garlic clove; minced and mashed|
|; to a paste with 1/2|
|; teaspoon salt|
|¼ cup||Fresh mint; chopped fine|
|2 tablespoons||Extra-virgin Serves|
|Quartered pita loaves as an accompaniment|
In a sieve set over a bowl and lined with a triple thickness of rinsed and squeezed cheesecloth let the yogurt drain, covered and chilled, for 8 hours or overnight. Put the cucumbers in a sieve and press out as much excess liquid as possible. In a bowl stir together the drained yogurt and the garlic paste, add the cucumbers, the mint, the oil, and salt and pepper to taste, and combine the mixture well. The tsatsiki may be made 1 day in advance and kept covered and chilled. Serve the tsatsiki with the pita.
Makes about 5 cups.
Gourmet July 1990
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