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Tuesday, November 2, 2010

Cucumber Raita and Tzaziki

Cucumber Raita

Makes 2 C  (4 servings)
1 C plain yogurt                                               ¼ tsp ground coriander
¾ C chopped, seeded cucumber                       1 tsp rice wine vinegar
1 clove garlic, minced                                       ½ tsp Tabasco
½ tsp ground cumin                                                        

Combine all ingredients in a small bowl.  Serve immediately or refrigerate up to two hours.
Serve with Turkish Red Lentils and Rice.

Per serving:  about 55 calories, 2 cal from fat, 0 g total fat, 2 mg chol, 70 mg sodium, 9 g total carbs, 0 g fiber, 5 g protein

From American Medical Association Family Health Cookbook,  p. 305, 1997

 This is a good accompaniment for various middle-Eastern foods.  Once while we were in Germany, it was served with fried potatoes.  It's good with gyros-type meats, or when you want a cooling side dish.

I like mine with more cucumbers than yogurt, but most recipes have more yogurt than cucumbers.                             

1-2 cucumbers, peeled and  grated on large side of grater,
          salted and drained for 30-40 minutes
2 cups yogurt                             2 cloves garlic, minced or pressed to taste
juice of 1/2 lemon                       pinch of ground red pepper

Mix ingredients together, chill, and serve.

From Frugal Gourmet on our Immigrant Ancestors, p. 509 by Jeff Smith, 1990

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