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Name: Tzatziki
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 Large Cloves Garlic, Minced; 2 Large Cucumbers; Fresh Ground Pepper(2 Taste); 2 c Plain yogurt; 1 1/2 tb White wine vinegar; 1 tb olive oil; Salt to taste

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INGREDIENTS

2 Large Cloves Garlic, Minced
2 Large Cucumbers
Fresh Ground Pepper(2 Taste)
2 c Plain yogurt
1 1/2 tb White wine vinegar
1 tb olive oil
Salt to taste

INSTRUCTIONS

Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip

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Tzatziki

2 Large Cloves Garlic, Minced
2 Large Cucumbers
 Fresh Ground Pepper(2 Taste)
2 c Plain yogurt
1 1/2 tb White wine vinegar
1 tb olive oil
 Salt to taste

Line a sieve with a damp cheesecloth and place over a large bowl.  Dump  the yogurt into the sieve, cover with plastic wrap, and allow to drain in  the refrigerator for 24 hours.  Peel the cucumbers. Cut them in alf lengthwise.  Using a teaspoon, scrape  out and discard the seeds.  Grate the cucumbers into a colander, using the  large holes on a four-sided grater.  Salt the cumcumbers and allow them to  drain for 1/2 hour.  Place the garlic, vinegar, and olive oil in a bowl and marinate while the  cucumbers are draining.  Squeeze the drained cucumbers as dry as possible and blot on paper towels.  Place in the bowl with the marinated garlic.  Add the drained yougurt and  stir.  Add a few grindings of fresh pepper and salt if necessary.  Serve  with toasted pita bread triangles.    From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip

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Nutrition

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Serving Size: 1 Serving (147g)
Recipe Makes: 2 Servings

Calories: 96
Calories from Fat: 32 (33%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.2g
Cholesterol 7.4mg		2 %
Sodium 163.7mg		6 %
Potassium 287.1mg		8 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 8.6g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 96

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