>From the Cooking.com website...


Yogurt-Cucumber Sauce Recipe
Source: Casual Cuisines of the World - Taverna

Makes about 2 1/2 cups


4 cups (32 oz) plain yogurt
1 English hothouse cucumber, seeded and coarsely grated
3 large cloves garlic, finely minced
1 tablespoon red wine vinegar or fresh lemon juice, or to taste
3 tablespoons olive oil
1/4 cup chopped fresh mint or equal amounts chopped fresh mint and flat-leaf 
(Italian) parsley
Freshly ground pepper


Line a large sieve with cheesecloth, place it over a bowl and spoon the yogurt 
into the sieve. Refrigerate for 4-6 hours to drain the excess water from the 
yogurt. You should have 1 1/2 to 2 cups drained yogurt. Refrigerate until 

Place the grated cucumber in a sieve or colander, salt it lightly and toss to 
mix. Let stand for 30 minutes to draw out the excess moisture.

In a bowl, combine the drained yogurt, garlic, vinegar or lemon juice and olive 
oil and stir to mix well. Using a kitchen towel, squeeze the drained cucumber 
dry. Fold the cucumber into the yogurt mixture and then stir in the mint or 
mint and parsley. Season to taste with salt and pepper. Serve immediately, or 
cover and refrigerate overnight. Bring to room temperature before serving.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.

~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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