TZATZIKI SAUCE
This recipe adapted from “Great Vegetarian Dishes.”

2 C. plain yogurt
1 med. cucumber
1 Tbsp. fresh lemon juice
1 tsp. salt
¼ tsp. coarse ground black pepper
1 Tbsp. fresh parsley, chopped
¼ tsp. dried dill
2 tsp. olive oil
¼ tsp. yellow asafetida powder

1. Semi-peel cucumber, leaving some of the green under-skin.
2. Slit cucumber in half, seed it, and grate it coarsely. (No need to seed if using Japanese cucumber.) Squeeze out excess moisture.
3. Combine yogurt, cucumber, lemon, dill, salt and pepper.
4. Heat oil until slightly hot and momentarily sauté the asafetida until it becomes fragrant.
5. Add oil mix to the yogurt mix with half the parsley and combine well.
6. Garnish with parsley and serve chilled.

Yield: 2 cups