Food
Tzadziki
By Yankee Magazine|Sep 06 2002|
Use this simple but delicious dish as a dip with pita triangles, as a salad served on lettuce leaves, or as a cooling side course for grilled meats and spicy foods such as curry.
Yield
about 3 cups
Ingredients
2 medium-size cucumbers
2 cups yogurt
4 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons minced fresh parsley
Instructions
Peel the cucumbers and slice in half lengthwise. With a spoon, scoop out the seeds and discard. Grate the cucumber coarsely and place in a medium-size bowl. Stir in yogurt, garlic, and salt. Garnish with parsley. Chill at least 30 minutes and serve.
