Tzatziki Recipe

Tzatziki Recipe

Total Time

00:10 mins

Preparation 00:10 mins

Cooking

Recipe ingredients:

  • 1 pint sour cream (or greek-style super thick yoghurt)
  • 1 english cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)
  • 3 garlic cloves, mashed to a paste
  • 1⁄3 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced fresh dill (optional)
  • salt

Preparation of the recipe:

Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.

Allow to ‘sit’ in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.

This wonderful meze (we do not think of it as a sauce here- it is a thick ‘salata’) is used to counterpoint rich, bbq’d meats (like souvlaki/shish kebab), but can be used in more diverse ways.

Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).

Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.

Use as a salad dressing.

A dip for crudites.

Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

Source: Food.com: Tzatziki Recipe