Tsaziki 1


The night before, put about a cup of yoghurt into a sieve lined with either a paper coffee filter or a couple layers of cheesecloth. It will take about 20 hours to drain the excess whey from the yoghurt (you can use the whey in other cooking - it's very nutritious). The yoghurt will be the consistency of soft cream cheese when it's through draining.

Roast the garlic (best method is to roast a head of garlic at a time: Cut the tip of the head off, leaving the clove covered with it's "paper." Place in a ramekin or garlic baker with olive oil. Roast at 350 degrees until the cloves are very tender.). (A faster method for achieving the same consistency is to poach the garlic in boiling water - only takes about ten minutes).

Peel and seed the cucumber. Julienne half of it and add to the roasted garlic, salt, and pepper in a bowl. Add the yoghurt cheese and mix.

Tsaziki is excellent as a spread for pita sandwiches and even better as a dip for cucumber, sweet peppers, and toasted pita triangles.

From: From: we2miles@aol.com (We2Miles)


Tsaziki 2


Place a triple thickness of cheesecloth (or a jelly bag) over a tall pitcher so that the cheesecloth sags into the pitcher. Spoon the yogurt into the cheesecloth and put the pitcher with yogurt into the fridge for 4-6 hours. Put the chopped cucumber into a colander in the sink. Sprinkle with salt and leave for 1 hour for the water to drain off. Spoon the thickened yogurt into a glass bowl. Add garlic and cucumber; mix thoroughly. Add the olive oil and black pepper to taste. Mix well. Refrigerate until needed.

From: Paul Royko


Quick Tsatsiki


Wash and peel 2 cucumbers, then use a vegetable peeler to shave off thin strips of cucumber. Once the cucumbers are all in strips, salt them and let sit ~10 minutes. Rinse well. Mix strips with finely minced fresh garlic, loads of fresh dill, and plain yogurt. Serve cold.

From: Bonny Sands.

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