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Active Time: 10 Minutes
Total Time: 4 Hours 10 Minutes
Yield: Makes about 2 1/2 cups.
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| 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
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DIRECTIONS
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.
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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.
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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.
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Serving size = 2 tablespoons
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes about 2 1/2 cups.
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