Title: Tarator (Yoghurt & Cucumber Salad with Garlic
Categories: Salad Jewish Greek Israel
Yield: 8 Servings

5		Cloves garlic, put through a press
1	ts	Salt
3	tb	Cider vinegar
1/3	c	Shelled walnuts, almonds, or hazelnuts, chopped fine
1	lb	Yoghurt
2	tb	Olive oil
2		Young (Kirby) cucumbers, not peeled, cut into 1/4 in cubes
1	tb	Fresh dill, chopped

Although my teacher is a Sephardic lady from Athens, she savors this recipe from the Romaniate community in Ioannina near the Albanian border. Thus do recipes cross Jewish lines in the same country -- via personal preference.

1. Mix garlic, salt, & vinegar together, then add nuts of choice. Fold in the yoghurt & olive oil. Mix well. 2. Wrap diced cucumber in a towel; press very lightly to dry the cubes. Add to the yoghurt mixture. Chill the salad in the refrigerator for 3 to 4 hrs. Garnish w/dill. Serve as a dip w/bread. Also, serve w/Spanakopita (see recipe). Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- 1992 Published by Donald I. Fine, Inc., NY

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