Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Plain yogurt |
1 medium | Cucumber * |
1 \N | Garlic clove; minced |
2 teaspoons | Fine olive oil (or more) |
1 tablespoon | White vinegar |
1 tablespoon | Finely chopped fresh dill |
1 teaspoon | Finely chopped fresh mint |
1 pinch | Salt |
*Note: Cucumber should be peeled, seeds removed, and diced or grated.
Drain excess juice if grated.
Combine all the ingredients in a glass or earthenware bowl and chill; to allow flavors to penetrate cucumber. Serve as a "dip", or on lettuce leaves as a salad, or with fried zucchini, eggplant, or fish.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias