This refreshing yogurt-garlic sauce recipe, from "The New Greek Cuisine" by Jim Botsacos, adds wonderful flavor to vegetable dolmades.
- Yield: Makes about 1 1/4 cups
Source: The Martha Stewart Show, December Winter 2006
- 1/2 peeled and roughly chopped large English cucumber
- 3 minced cloves garlic
- 3/4 cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- Coarse salt and freshly ground black pepper
Line a colander with a double layer of cheesecloth. Place the colander over a bowl deep enough to hold the draining liquid without the liquid touching the bottom of the colander.
Place the cucumber in the bowl of a food processor fitted with the metal blade. Add the garlic, and process just until finely chopped. Transfer mixture to the colander and set aside to drain for about 30 minutes, or until all the juice has drained off.
Pull the cheesecloth up and tightly twist the ends together to force out any remaining juices into the bowl. Discard the cheesecloth and cucumber, remove the colander, and reserve the juice in the bowl.
Place the yogurt in a medium nonreactive bowl. Whisk in the reserved cucumber-garlic juice along with the lemon juice. The sauce should be the consistency of a creamy vinaigrette. You may not need all of the juice. When blended, season with salt and pepper.
Serve immediately or place in a nonreactive container, cover, and refrigerate up to 1 day.