|500 grams||Container plain yogurt|
|2||Cloves garlic, finely chopped|
|2 tablespoons||Olive oil|
|1 tablespoon||White vinegar|
|Salt and white pepper|
Line sieve or strainer with coffee filter or double thickness of cheescloth and place over bowl. Spoon in yogurt, cover and let drain in refrigerator overnight. Peel, seed and grate or finely chop cucumber. Squeeze out excess moisture. Combine drained yogurt, cucumber, garlic, oil and vinegar. Add salt and pepper to taste. Refigerate at least an hour to allow flavours to blend. (I always make a day ahead). Makes about 2 cups - it's addictive!! Serve with pita bread or crackers.
Posted to FOODWINE Digest 07 Mar 97 by Pat Belanger <nomad@...> on Mar 8, 1997
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