Plaka Tzatziki(Weir)

* 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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