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2 cup Yogurt, Plain
2 large Cucumbers
Salt, To Taste
2 Garlic Cloves, Minced
1½ tablespoon Wine Vinegar, white
1 tablespoon Olive Oil
Pepper, Freshly Ground
Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers and cut in half lengthwise. Use a teaspoon to scrape out the seeds. Grate the cucumbers into a colander.
Salt the cucumbers and allow them to drain for half hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles.
2 large Cucumbers
Salt, To Taste
2 Garlic Cloves, Minced
1½ tablespoon Wine Vinegar, white
1 tablespoon Olive Oil
Pepper, Freshly Ground
Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers and cut in half lengthwise. Use a teaspoon to scrape out the seeds. Grate the cucumbers into a colander.
Salt the cucumbers and allow them to drain for half hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles.
