Flickr Photo Credit: Mom the Barbarian
I got this from a recipe swap I hosted for some of the other military wives when we were in Italy. It’s for that Turkish / Greek type of cucumber sauce that you serve with hot ekmek.
4 cups plain yogurt, 1 grated cucumber, 4 cloves of crushed garlic, 1/3 cup fresh chives, 1/3 cup fresh chopped dill, 1/2 cup good olive oil, 1 tbsp white vinegar, salt and pepper to taste, cheese cloth.
First, get a beer. You’re going to need one as you’ll have nothing but time for a while. Next, strain yogurt at room temperature for 2 hours. Also, strain the grated cucumber at room temperature for 2 hours. Whip oil and yogurt together. Add everything else and blend. Chill in refrigerator for at least two hours or overnight. Apparently, this lasts quite a while. In my opinion, with the two hour straining time, it better last a long time.