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Tsatsiki—Greek yogurt and cucumber dip
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2 | cucumbers, peeled and diced |
salt | |
2 | garlic cloves |
2 cups thick plain yogurt, preferably sheep’s or goat’s milk yogurt | |
2 teaspoons | dried mint |
Place the cucumver in a colander and sprinkle generously with salt. Let drain fro 45 minutes, then rinse and pat dry with paper towels Using a mortar and pestle, or a teaspoon, crush the garlic with a little salt Mix the garlic into the yogurt, followed by the mint. Finally add the cucumber. Chill well. Ful Medames | |
¾ cup | dried Egyptian brown beans or fava beans, soaked overnight |
salt |
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