So you need a yogurt/garlic sauce for Greek cucumber salad, add to a stew, over a rice dish, add to stuffed vegetables, etc.
Γιαούρτι και σάλτσα σκόρδου
/giaoúrti kai sáltsa skórdou/ (Greek)
Makes about 1 1/2 cups (375 ml)
Refrigerate 12 hours
Refrigerate 12 hours
1 cup (250 ml) plain organic low-fat yogurt or Greek yogurt
2 medium crushed cloves of garlic
salt to taste
3 Tbs. (40 ml) chopped cilantro, parsley, or mint + sprig as garnish (optional)
Stir all the ingredients. Refrigerate, covered, for 12 hours. Garnish with herbs (optional). Serve.
Note: If 12 hours is too long, refrigerate, prepare the other dishes, and then use the sauce. It just will not be a stronger taste. Store and use again.
