Tzatziki (cucumber sauce)

24 Servings

Ingredients

Quantity Ingredient
1½ quart Cucumbers; peeled, grated
10 Cloves garlic; minced (3 tbsp.)
2 quarts Lowfat plain yogurt; or nonfat
¼ cup Chopped fresh mint
Salt and black pepper; to taste

Directions

1. Lightly salt the grated cucumbers, place in a colander or strainer, and allow to drain for 15 minutes.

2. Combine the drained cucumbers with the rest of the ingredients.

3. Chill for 30 minutes.

Menu Planning: * Here is a Greek version of a salad that is common throughout the Middle East, North Africa, and Eastern Europe. While appropriate as a side dish with foods of those regions, Tzatziki is also a refreshing counterpoint for a spicy Eggplant-Spinach Curry (p. 355) or Golden Curry (p. 359). Preparation Time: 20 minutes; Chill Time: 30 mins.

Yield 3 quarts. per serving 56 cals, 1⅕ g fat, 62 mg sodium.

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@...

Recipe by: Moosewood for a Crowd

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