In article
>,
Cindy Fuller > wrote:

> SO's making meshwiya, Tunisian roasted vegetables--not from our garden.
> It cleared up enough today so I could get some propane for the grill
> without getting drenched. Last night I made shrimp with fennel and
> green olives, along with tzatziki and storebought pitas. (I hang my
> head in shame before the high priestess of pita.) The shrimp was
> unimpressive, but the tzatziki was good. Not at all watery. This may
> be more a function of the yogurt I used, which was pretty thick.

Recipes? I'm sure my idea of meshwiya is a little different, but I'm
curious about it.

Priestess of Pita? I like that. It might actually go against my
religious beliefs, but it works for a title.

Am I the only one who likes the yogurt cucumber stuff to be watery a
little bit? I like it as a sauce for sandwiches and to drizzle on
falafel.

Regards,
Ranee

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