Yield: 4 servings
|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|
* 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