Greek Yogurt Cucumber Sauce by Lynette Rohrer Shirk

In Greek this cool, refreshing sauce is known as tzatziki. In America we serve it with stuffed grape leaves and gyro sandwiches.

MAKES 2 CUPS

3 cups plain yogurt

1 to 2 small cucumbers, peeled

2 cloves garlic, peeled

1 tablespoon olive oil

1½ teaspoons red wine vinegar

¼ teaspoon salt

¼ teaspoon white pepper

Drain the yogurt in a coffee filter or cheesecloth-lined colander set over a larger bowl overnight in the refrigerator to make it thicker.
Grate the cucumbers and drain them for about 1 hour. Squeeze the excess water from them with your hands.
Put the garlic through a garlic press and then add it to the thickened yogurt along with the cucumbers, olive oil, vinegar, salt, and pepper.
Mix well; cover and refrigerate for several hours to let the flavors come together.
Serve with stuffed grape leaves, pita bread, or skewered lamb.