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TZATZIKI

4 cups plain yogurt, regular or nonfat
2 or 3 large cucumbers, peeled and seeded
Salt
2 to 4 garlic cloves (or more to taste)
1 tblsp fresh lemon juice
1 tblsp high quality olive oil

freshly ground pepper
1/4 cup freshly chopped mint leaves (or to taste)

Line a sieve with either a double thickness of dampened cheesecloth
or linen tea towel. Spoon in yogurt and set the sieve over a bowl.
Refrigerate for two to three hours or until yogurt is about half
its volume, nicely thick and creamy.

Shred or cut cucumber into julienne strips. Place in a colander
in sink or over a bowl, sprinkle generously with salt, mix well
and let drain for at least 30 minutes, preferably an hour. Rinse
and gently pat dry.

Press the garlic into a bowl and, using a fork, mash it with a
little bit salt. Add the thickened yogurt, cucumber, lemon juice,
olive oil, and if desired, the pepper and mint. Mix well. Serve
or refrigerate up to two days so flavors will mingle. Stir again
before serving and sprinkle with additional minced mint leaves if
desired.

Recipe may be cut in half.

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