Tzatziki (chantiles)

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

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