Subject: Greek Cucumber and Yogurt Salad (Tzatziki)
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 17 2003 - 05:59:53 EDT
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FOOD FUNNY
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Thanks to Matt Wordell for this bit of creative arithmetic:
A husband took his young daughter to the grocery store with him. In
addition to the healthful items on the carefully prepared shopping
list, they returned with a box of sugar-laden cookies. The man
noticed the glare of his wife and said, "This box of cookies has
one-third fewer calories than usual."
"Why is that?" the mother asked.
"We ate a third of the cookies on the way home," he replied.
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TODAY'S RECIPE
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Salads similar to this can be found throughout the Middle East and as
far east as India. Serve it with pita bread and olives as an appetizer,
or as a tangy and refreshing accompaniment to grilled or roasted
meats, poultry, and fish.
Greek Cucumber and Yogurt Salad (Tzatziki)
2 cups (500 ml) plain yogurt
2 large cucumbers, peeled, seeded, and thinly sliced
or coarsely grated
Salt
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) white vinegar
Freshly ground pepper to taste
Place the yogurt in a cheesecloth-lined sieve over a bowl and
refrigerate overnight. Discard the liquid. Place the cucumbers in a
fine sieve and sprinkle generously with salt. Let stand for 1 hour
and gently squeeze the cucumbers to remove excess liquid. Combine the
yogurt, cucumber, and remaining ingredients in a mixing bowl and blend
to combine. Serve with pita bread. Serves 4 to 6.
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