Since we’re on a Middle Eastern kick here, how about a great recipe for a lush-tasting Greek sauce that can be used as a dip or a sauce? I give you – Tzaziki!
2 cucumbers, seeded and chopped
1 quart mild whole milk plain yogurt (not Bulgarian)
2 cloves minced garlic
1 T. red wine vinegar
2 T. lemon juice
First, lightly salt the chopped cucumber and put in a colander to drain for about an hour. Refrigerate, covered.
Put the yogurt in a cheesecloth-lined colander over a large bowl to drain. I refrigerate this overnight. You can save the whey to use in baking instead of sour milk after the draining. You now have yogurt cheese. Mix this with the chopped, drained cucumbers and the rest of the ingredients. Use this to top grilled meats or as a dip for pita chips or warm pita bread quarters.
Makes about 3 cups.