Janet B. wrote:
> "Joseph Littleshoes" > wrote in message
> .. .
>
>>Janet B. wrote:
>>
>>I hesitate to mention my cucumber sauce cause its the same, from my head,
>>its just a peeled, seeded cucumber, squeezed of as much water as one can
>>and pureed with garlic, lemon juice, plain yoghurt and salt & pepper, an
>>optional choice is a bit of buttermilk, gives a nice tartness to the mix.
>>
>>I got it from a local "eat a pitta" place where it is served with falafel
>>and humus. I will serve it with fish and sometimes use it as a salad
>>dressing.
>>--
>>JL
>>
>
> Why hesitate? I'm going to plant that idea in my mind for summer when I
> have more cucumbers than zucchini. It sounds as though it would make a good
> salad dressing, dip, sandwich spread. It sounds yummy. Thanks -- Oh, do
> you use one of the thicker yoghurts like Greek or are you using just plain
> whatever yoghurt?
> Janet
>
>

I use a traditional plain yoghurt, it is sold as a whole milk
"Bulgarian" yoghurt that uses the countries name in its product title
but is made in the US.

http://www.whitemountainfoods.com/bulgarian_yogurt.htm
--
JL