In Greece, what is a dish that is mainly cucumber mixed with garlic and yoghurt called?
Garlic bread produces "ajoblanco". "Tzatziki", yogurt mixed with garlic and salt, is a common sauce in Eastern Mediterranean cuisines. Domestically, garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant (to inhibit sprouting). It is traditionally hung; softneck varieties are often braided in strands called plaits or . Peeled cloves may be stored in wine or vinegar in the refrigerator. Commercially, garlic is stored at 0 °C (32 °F), in a dry, low-humidity environment. Garlic will keep longer if the tops remain attached. Garlic is often kept in oil to produce flavored oil; however, the practice
Tzatziki water. The cucumbers, garlic, minced walnuts, salt and vegetable oil are then added. In Bulgaria, Tarator is a popular meze (appetizer), but also served as a side dish along with Shopska salad with most meals. Sunflower oil and Olive oil more commonly used, and walnut is sometimes omitted. Tarator is seasoned with garlic and dill, both of which can be omitted. It's a popular dish in Bulgaria and a common refresher during the summer. In Albania, Tarator is a very popular dish in summer time. It is usually served cold and is normally made from yoghurt, garlic, parsley, cucumber, salt