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Yankee Plus Dec 2015


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Use this simple but delicious dish as a dip with pita triangles, as a salad served on lettuce leaves, or as a cooling side course for grilled meats and spicy foods such as curry.

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  • 2 medium-size cucumbers
  • 2 cups yogurt
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons minced fresh parsley


Peel the cucumbers and slice in half lengthwise. With a spoon, scoop out the seeds and discard. Grate the cucumber coarsely and place in a medium-size bowl. Stir in yogurt, garlic, and salt. Garnish with parsley. Chill at least 30 minutes and serve.
Updated Friday, September 6th, 2002

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