tzatziki

Tzatziki is a yogurt-based sauce mixed with cucumbers, and garlic. It can be used a vegetable dip or as a sauce for gyros and souvlaki, but I’ve been known to eat tzatziki with french fries on occasion (what? I’m an ‘Murrkian!). Traditionally, tzatziki is made with strained yogurt from goat’s or sheep’s milk, but it’s also commonly made with cow’s milk. Greek yogurt has become increasingly easier to find in grocery stores in the US. However, if you can’t find it, you can make it by simply straining 32 oz of full-fat yogurt* through a coffee filter for at least two hours, but preferably overnight.

*I’ve seen recipes that call for non-fat and low-fat yogurt and they seemed to have glowing reviews. I only buy full-fat yogurt though, and can’t guarantee the results with using reduced fat yogurt.

Tzatziki
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1 cucumber, peeled, seeded, and chopped
16 oz Greek yogurt
2 tablespoons lemon juice
1-2 cloves garlic, finely chopped
2-3 tablespoons of fresh dill
12 mint leaves, chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt

Chop garlic, dill, and mint leaves. Peel and seed the cucumber. Wipe off excessive water with a clean towel and chop finely. Place the herbs, garlic, and cucumber into a large bowl and mix in the lemon juice, salt, olive oil, and red wine vinegar. Gently fold in the Greek yogurt. Refrigerate for at least 30 minutes before serving.

Try the recipe index for more ideas.

Related posts:

1. mast-o khiar (persian yogurt and cucumber dip)
2. meatballs with tzatziki
3. cucumber and radish salad
4. feta and cucumber salad
5. mint and cucumber noodles with tahini dressing

Tags: gluten-free, greek, sauce, vegetarian