The first in a series of Greek ''meze'' ... try them for a finger food luncheon or picnic. Feel free to use dill instead of mint, I think that's the original Greek recipe.
Ingredients:
- 1 cucumber, long-sized, finely grated
- 500 grams Greek yoghurt or fromage blanc
- 2 to 3 garlic cloves (according to taste)
- 1 T lemon juice
- 1 T olive oil
- 1 T mint & parsley leaves, finely chopped
- Salt & pepper to taste
Method:
Grate the cucumber into a large strainer or in a muslin cloth over a bowl. Leave to drain for about a half an hour.
In the meantime, finely chop or crush the garlic.
In a serving bowl, place the yoghurt or fromage blanc, add the chopped garlic, the fresh herbs, cider vinegar, olive oil and seasoning. Mix well.
Finally stir in the drained cucumber and refrigerate for a few hours.
Serve with pita bread and a range of other "meze"
