This recipe for refreshing yogurt-garlic sauce from “New Greek Cuisine” by Jim Botsacos adds a wonderful flavor to vegetable dolmades. The recipe makes about 1 1/4 cups and includes peeled and roughly chopped English cucumber, minced garlic, pure Greek yogurt, freshly squeezed lemon juice, coarse salt, and freshly ground black pepper. The instructions involve placing the cucumber and garlic in a food processor, draining the juice, mixing the yogurt and reserved juice with lemon juice, and seasoning with salt and pepper. The sauce can be served immediately or stored in the refrigerator for up to 1 day.
27.04.2023 @ 06:29
This recipe for refreshing yogurt-garlic sauce from “New Greek Cuisine” by Jim Botsacos adds a wonderful flavor to vegetable dolmades. The recipe makes about 1 1/4 cups and includes peeled and roughly chopped English cucumber, minced garlic, pure Greek yogurt, freshly squeezed lemon juice, coarse salt, and freshly ground black pepper. The instructions involve placing the cucumber and garlic in a food processor, draining the juice, mixing the yogurt and reserved juice with lemon juice, and seasoning with salt and pepper. The sauce can be served immediately or stored in the refrigerator for up to 1 day.