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				   Tzadziki

		A Greek version of a ubiquitous commestable
		combining cucumbers and yoghurt.


	INGREDIENTS:

	2 cucumbers, large peeled, seeded and either cubed small, or grated
	2 cups yoghurt, thick, beaten smooth with a fork
	2 cloves garlic, chopped and bruised, or grated or as paste with
	1/2 tsp salt
	1 TBS chopped fresh mint leaf
		OR
	1 tsp dried mint
	1/2 lemon, juice of
	however many grinds of black pepper

	METHOD:

	1. Combine all ingredients in a bowl and refrigerate.

	NOTES:

	1. The proportions of ingredients are almost completely variable.
	   Substitution of fresh dill for mint is normal, and depends
	   on circumstance of use.  Which will work better with everything
	   else being served?

	2. The combination of cucumber and yoghurt is as ubiquitous
	   throughout the mediterranean area as it is through
	   Afghanistan, India, Pakistan, other "stans" and some
	   Himalayan cultures, and of course, Iran.  It is called
	   Mast-O Khiar in Farsi.  Borani-E Khiar is a Persian variant
	   that adds chopped walnuts.  It is called "cacik" in
	   Turkey, and that is most probably where the Greek word
	   and dish actually comes from.

	3. In India, such a "raita" also often has the addition of
	   chopped or grated hot peppers, and may substitute lime for
	   lemon. A flavorful moistening for freshly cooked rice, a
	   snack or palate cleansing side dish.

	4. The idea of cucumbers combined with some dairy product
	   seems to exist in most cuisines of the world, throughout
	   Europe, East and West, greater Russia, the Middle East
	   and Mediterranean areas.  The cuisines of China, Korea
	   and Japan do not rely on dairy products, and so use
	   another alternative treatment with vinegar and other
	   condiments that is also found throughout the world,
	   anyplace cucumbers are available.

	   That art of the cumcumber seems to have been given us
	   by the ancient Persians, to whom all culinary art owes
	   so much.

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            © February 2006 by Bill Hammel (bhammel@graham.main.nc.us).
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