Tzatziki (chantiles)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Plain yogurt |
| 1 | medium | Cucumber * |
| 1 | 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 |
Directions
*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