Tzatziki

Tzatziki is rated 5.0 out of 5 by 1.
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Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 8

A refreshing blend of yogurt and cucumbers, tzatziki is served on meze platters throughout Greece. It can be used as a dip, a salad, or as an accompaniment for keftedes (lamb meatballs), souvlaki and other grilled meats. Use Greek yogurt, which is particularly thick and creamy, or drain regular plain yogurt for 8 hours in the refrigerator in a cheesecloth-lined sieve.

Ingredients:

  • 1 English (hothouse) cucumber
  • Sea salt, to taste, plus 1 tsp.
  • 1 or 2 garlic cloves
  • 1 1/2 cups plain Greek-style yogurt
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. red wine vinegar
  • Freshly ground white pepper, to taste
  • 1 Tbs. finely chopped fresh mint

Directions:

Peel the cucumber and cut it in half lengthwise, then cut crosswise into slices 1/4 inch thick. Place the cucumber in a colander and sprinkle generously with salt. Set the colander over a bowl and let drain in the refrigerator for 1 hour. Squeeze the cucumber slices a handful at a time to extract any remaining moisture, then spread on paper towels and pat dry. Transfer the cucumber to a bowl.

On a cutting board, sprinkle the 1 tsp. salt over the garlic, using 1 or 2 cloves, to taste. Using a heavy knife, alternately chop the garlic and press with the side of the blade until it is a lumpy paste, about 3 minutes. Add the garlic paste to the cucumber and, using a fork, toss to mix. Add the yogurt, olive oil, lemon juice and vinegar and stir until well combined. Season with white pepper. Transfer to a serving bowl, sprinkle with the mint and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Essentials of Mediterranean Cooking, by Charity Ferreira, Dana Jacobi & Carolyn Miller (Oxmoor House, 2008).

Rated 5 out of 5 by from Great dip! This is a wonderful recipe. If you want to use it as a dip with vegetables, you might want to cut the cucumber in quarters rather than in half so that that pieces are easier to snag with a carrot stick. Also, I used a regular cucumber but cut out the seeds to reduce the amount of moisture that the cucumber would produce after it was salted and once it was mixed with the yogurt.
Date published: 2015-06-03
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