Tzatziki
This cucumber and yogurt dip is spiced with
fresh garlic and vinegar. A good accompaniment to a number of sanwiches and
as a dip to appetizers and crudité, and with spiced foods. This basic
recipe is from "The Complete Book of Greek Cooking" from The Recipe
Club of Saint Paul's Greek Orthodox Cathedral.
Ingredients:
2 c plain yogurt
2 large cucumbers
2 Tbsp olive oil
1 Tbsp minced garlic, or more to taste
1 Tbsp white vinegar
Salt and pepper for seasoning
Procedure:
Peel and seed cucumbers. Coarsley grate cucumbers into a large colandar; drain well. Place cucumbers in a bowl with the rest of the ingredients and blend well. Serve.
The Recipe Club of Saint Paul's Greek Orthodox Cathedral. The Complete Book of Greek Cooking. New York, Harper, 1980.
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