“Tzatziki, please,” is what my family found ourselves saying every time we ordered a meal in Greece. Tzatziki is a refreshing blend of yogurt, cucumbers, and garlic. It’s a healthy and versatile mixture that can be used as a dip or a spread, as a fresh-flavored salad dressing, or as a condiment for grilled meats, especially homemade gyros and souvlaki (skewered meat). Tzatziki would also make a nice accompaniment to salmon. For the very best results use a creamy and thick Greek yogurt.
Tzatziki – From the cookbook 300 Traditional Recipes: Greek Cookery with minor adaptations by Linnell
Ingredients:
2 cups full-fat Greek yogurt*
1 English (hothouse) cucumber, peeled
4 cloves of garlic, mashed to a paste or very finely minced
2 tablespoons olive oil
Salt
Pinch of pepper
A little vinegar
Fresh dill weed, finely chopped
A few ripe olives
* If you cannot find Greek yogurt, you can substitute drained plain regular yogurt. To drain yogurt: Line a sieve with cheesecloth, place sieve over a bowl, pour yogurt into the sieve, and place sieve and bowl in the refrigerator for eight hours.
Directions:
Grate the peeled cucumber using a coarse grater. Squeeze out as much liquid from the cucumber as possible. Mix the cucumber with the rest of the ingredients. For the best flavor, let the mixture sit for about two hours before serving. Garnish with the olives.
Serves 6
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