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Tzatziki 3


3 cups plain yogurt
4 large cucumbers, to 5
3 clove garlic
salt and pepper, to taste
pinch cumin
1 tablespoon olive oil
1 tablespoon paprika
12 Kalamata olives, large black olives

Serving Size : 6

Empty yogurt on a sieve lined with cheese cloth to drain, about 2 to 3 hours. Peel and grate cucumber and sprinkle with salt. Let stand 30 minutes. Place cucumber in a sieve to dry or squeeze water out in a cheesecloth. Mix together all the ingredients except paprika and olives. Chill. Place the tzatziki in a serving dish top it with olive oil, paprika and decorate with the olives.

Serving Ideas : May be served as a dip as well, with pita.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.