COMS2146@waikato.ac.nz (A. Veitch, University of Waikato, NZ) (09/01/90)
A while back I posted a request for garlic yoghurt sauce. Thanks to the person (bandy@catnip.berkeley.ca.us) who replied to the net (message ID <1990Aug21.154927.817@mthvax.cs.miami.edu>), I also got some other recipes via mail, which I'll summarise below: andy@chemical-eng.edinburgh.ac.uk "Andy Doig" writes: >This is relatively easy to make, and there are many interesting variations >on it. I never bother about amounts, being more of a 'suck it and see' sort >of cook. Anyway .........., > >Get a small pot of yoghurt, say about 5 fluid ounces, and as much or as >little garlic as you like. Chop the garlic finely or, even better, squeeze >it in a garlic press. Mix the garlic into the yoghurt and then beat until >it is reasonably stiff. Don't be tempted not to beat the yoghurt - even a >little bit makes all the difference! Add salt to taste - usually just a tad >- and eat. > >Interesting Variations. > >1. Chop up a few walnuts and add them at the end. >2. Grate some cucumber into the sauce after you have stirred it. This > is superb. >3. Add some chopped, fresh mint or coriander (mint is better). > >Happy Eating, > >Andy Doig elana@clarity.Princeton.EDU "Elana Messer" writes: >Hi! Sorry I am e-mailing this but I am new to the net and don't know >how to post; besides, I'm not sure that the sauce I'm familiar with >is the same one you are looking for. > >I occasionally make something called "tzatziki" (I think that's the Greek >name) which I was introduced to when I lived in Jerusalem (and I found >something similar in Cairo.) I don't know if I'd call it a sauce, but >it is usually thin and soupy, and can be served as a side dish, to be >mopped up with pita bread. It is usually made of grated cucumber and >yogurt, with dill and mint and a LOT of garlic. I expect it would also >work nicely over lamb. > >I don't have a cookbook-recipe for it, but I make it like this: roughly >equal parts of finely-shredded cucumber and yogurt, as much freshly- >pressed garlic as you care to add (so that you don't burm your mouth!), >and a generous amount of *fresh* dill. I also add dried, crushed mint >leaves, and squeeze in some lemon juice if I happen to have a lemon >lying around. Tzatziki keeps well, too; a day or three in the fridge >allows the flavours to blend, and it stays good a long time. > >I serve it in a small dish or shallow bowl with warm pita bread. The >local Greek restaurant uses a thick pita bread which they fry in oil >and serve hot. I'm sure it's also delicious served over meat, or >spread in sandwiches, or whatever you can think of to do with it. >I'm sorry I can't give you precise measures, but I basically improvise >it every time; use "reasonable" amounts and season to taste, etc. > >Hope this is helpful! > >Elana mvrr5@mvgpn.att.com writes: >Alistair; > This is the dip my family makes. We use it quite a bit. > > >1 Cup yogurt -plain >3 cloves garlic crushed >1Tbsp olive oil >1 tsp lemon juice >black pepper to taste > >Mix in all ingredients. >Let sit for about an hour, then just before serving mix again. > >We use this as a veggie dip, pita dip, or as a "cooling" sauce for very spicy >foods. > > > > >*********************************************************************** >* Ralph J. Reed III | The earth was not given to us * >* att.com!mvgpn!mvrr5 | by our fathers * >* mvgpn!mvrr5@att-in.att.com | but loaned to us by our children * >*********************************************************************** > Since receiving these replies, I've been experimenting with various combinations, and personally find that a combination of: 1 cup unsweetened natural yoghurt 2 medium cloves garlic 1 squeeze lemon juice 2 teaspoons sugar (removes just a bit of tang) and a good beating works well for our taste buds. Had guests for tea a week back, and a large amount of this dissappeared on pita bread, falafaels, tabbouleh etc Thanks for the help everybody! -- Alistair Veitch Phone: 64-71-562889 ext. 8768 Internet: coms2146@waikato.ac.nz 64-71-562388 (home) SNAIL: Computer Science Dept, University of Waikato, Hamilton, New Zealand Laws of Documentation: 1) If it should exist, it doesn't. 2) If it does exist, it's out of date. 3) Only documentation for useless programs transcends the first two laws.