Serving
(click to enlarge)

Cucumber & Yogurt Salad
Greece
  -   Tzatziki
Makes:
Effort:
Time:
Preprep:  
5 cups  
*
2+ hrs  
Some
This is very similar to refreshing salads enjoyed through, Anatolia, Caucasus, Western Asia and India, but is a bit more sophisticated in flavor than most of them. The walnuts act both as a flavoring and thickener, keeping the salad from becoming watery. This recipe is also made as a chilled soup by chopping 1 pound of cucumbers fairly fine and adding 1/2 cup water.



1-1/2
1/2
------
1
1
3
1
1/3
1/4
------
3
2
#
t
---
oz
cl
T
T
t
t
---
c
T
Cucumbers (1)
Salt
-- Flavorings
Walnut Meats
Garlic
Olive Oil
Wine Vinegar, white  
Salt
Pepper
------------
Yogurt (2)
Mint, fresh

Make:   -   (2+ hrs - 20 min work)
  1. If small unwaxed CUCUMBERS, cut in quarters lengthwise and sliced about 1/8 inch crosswise. If standard waxed green blimps, peel, cut in half lengthwise and scrape out the seed mass. Cut halves lengthwise into thirds and slice 1/8 inch crosswise.
  2. In a non-reactive bowl, tumble Cucumbers with Salt and let sit for at least 1/2 hour, tumbling occasionally. Rinse and drain very well in a strainer (this is to keep the salad from getting watery).
  3. Run all Flavoring items together in a mini-prep processor (or pound solids to paste in a mortar and mix with liquids).
  4. Chop MINT fine.
  5. Mix all ingredients with Yogurt and chill thoroughly. A few hours rest in the fridge (even overnight) improves flavor.
NOTES:
  1. Cucumbers:   If possible use Persian or European cucumbers that don't need to be peeled or seeded. If all you can get are standard green blimps, you need to peel and seed them.
  2. Yogurt:   Use a tart natural yogurt with no sweeteners, not a heavy or bland one either - nor "fat free" - and most certainly not "Greek Yogurt" (Leban renamed to fetch a higher price in the yuppie market).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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