“Garlics,” multiple block relief, print size 8”x 8”, paper size 12” x11”, 2012

Siniossoglou, Amaryllis


2 cups plain full-fat yogurt (high-quality, without gums and
2 teaspoons pureed very fresh garlic
1 teaspoon sea salt
2 cucumbers, peeled, seeded and grated on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove
some of its water. In a bowl, combine the yogurt, garlic and 1/2 teaspoon
salt. Sprinkle the remaining 1/2 teaspoon salt over the grated
cucumber and drain, 10 to15 minutes, to extract excess water. Add
drained cucumber to yogurt, along with pepper, and mix well. Cover
and refrigerate until chilled, about 1 hour. Drizzle with olive oil and
garnish with mint leaves. Serve with pita triangles or grilled fish.