Braden Family Cookbook
(CUCUMBER AND YOGURT DIP)
Whisk the olive oil,
cucumber, vinegar (Aha!, you're not paying attention...there is no vinegar in
this recipe), garlic and yogurt together. Fold the mixture and herbs
together. Add salt and pepper to taste. Cover
and refrigerate until chilled. If you want it a little thinner, add in a little
more olive oil after taking it out of the refer. Serve with black olives (not from the can....from the Deli
case!) and slices of fried bread, or wedges
of warmed/grilled pita bread.
Yield: about 2 ½ cups
note: Traditionally the yogurt is placed in cheesecloth in a colander and then
drained for 2 -3 hours. Will keep
covered in refer 2-4 days, then toss!
note: Make this sauce with 1 cup of the yogurt (no draining needed) straight from the container as a sauce for Gyros sandwiches!
note: If you have never tasted this sauce nor experienced a real Gyros you must either fly to Greece immediately or plan to be in Honolulu for the annual Greek Festival which takes place around the 3rd weekend in August at the McCoy Pavilion in Ala Moana Park.