Yield: 4 Servings
|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|
*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