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      RECIPE TITLE "Yogurt-Cucumber Sauce Recipe"
    Source: Casual Cuisines of the World - Taverna,
    Courtesy of Cooking.com

    yieldsMakes about 2 1/2 cups.time---difficultyeasy

    Made from thick, rich sheep’s milk yogurt, this tangy sauce is part of the meze table in every Greek taverna. It can also be found in Turkey, where it is called cacìk. For a similar consistency with cow’s milk yogurt, you must first drain it of excess water. The sauce is delicious served with fried eggplant and zucchini, lamb chops or meatballs, or as a dip for pita bread.

      RECIPE INGREDIENTS

    4 cups (32 oz) plain yogurt
    1 English hothouse cucumber, seeded and coarsely grated
    Salt
    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

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      RECIPE METHOD

    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 needed.

    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.

      Nutrition Facts
    Makes about 2 1/2 cups.
    Facts per Serving
    Calories: 52 Fat: 3g Carbohydrates: 4g
    Cholesterol: 3mg Sodium: 35mg Protein: 3g
    Fiber: 0g % Cal. from Fat: 52% % Cal. from Carbs: 31%

     

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