*  Exported from  MasterCook  *

                          Plaka Tzatziki (Weir)

Recipe By     : Joanne Weir: July 29, 1998 San Francisco Chronicle
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          yogurt -- drained
     1/2  medium        cucumber -- peeled and seeded
   4                    garlic cloves -- minced
   1      tablespoon    chopped fresh mint
   1      tablespoon    chopped fresh dill
   1      tablespoon    extra virgin olive oil
   1      tablespoon    fresh lemon juice -- or to taste
                        coarse salt -- to taste

Drain the yogurt in a cheesecloth-lined strainer for 8 hours or overnight.

Coarsely grate the cucumber to make 1 cup. Place the grated cucumber on
paper towels and let drain for 30 minutes.

Combine the yogurt, cucumber, garlic, herbs and olive oil. Mix well. Add
lemon juice, then season with salt. Yields about 2 cups; serves 8. Serve
with fresh crusty bread.

[PER SERVING: 45 calories, 2 g protein, 3 g carbohydrate, 3 g fat (1 g
saturated), 6 mg cholesterol, 21 mg sodium, 0 g fiber.]


Notes: Recipes from a lunch in Plaka, a tiny village about five miles north
of the town of Elounda, on Crete.

Kitpath@earthlink.net 8/27/98


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