[Sca-cooks] Chocolate yogurt

[Avraham haRofeh]

> Ah, I do like this sauce when I've had it on gyro sandwiches.  Since I
> can get steak as cheap as I can get lamb (I checked today. Ground
> lamb and lamb meat were both about $3.89/lb), I'm thinking this sauce
> might be good with strips of roast beef instead of lamb. I'm not
> sure where I can get the flat bread for a gyro either.

My standard local grocery store sells a "pocketless pita" which is a good
approximation. You can (at least in America) get "beef gyros".

> How big a chunk of cucumber to be considered a "sliver"? And minced
> garlic, I assume? Just mix together cold?

Most recipes call for peeling, seeding and grating, then salting and
draining for 1/2 hour. I like to cut it in very fine julienne, matchstick
size or smaller. You should also line a strainer with cheesecloth and dump
the yogurt in for several hours to drain. Proportions are to taste, but I
use 1 cup of yogurt, 1 cucumber, 1 minced clove of garlic, 1-2 tbsp wine
vinegar and 1 tbsp olive oil, salt and pepper to taste. Marinate the garlic
in the oil and vinegar. Squeeze as much water out of the salted cucumber as
you can. Mix everything together.

Avraham

****************************************
Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)