Yield: 2 servings
2 c Plain Yogurt
2 ea Large Cucumbers
1 x Salt To Taste
2 ea Large Cloves Garlic, Minced
1 1/2 T White Wine Vinegar
1 T Olive Oil
1 x Fresh Ground Pepper(2 Taste)
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. Cut them in alf lengthwise. Using a teaspoon, scrape
out and discard the seeds. Grate the cucumbers into a colander, using
the large holes on a four-sided grater. Salt the cumcumbers and allow
them to drain for 1/2 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.