Tzatziki

5 Oct

Warm pita with homemade tzatziki sauce.

I found the following tzatziki recipe many many moons ago online and after making the recipe numerous times, I have modified it a bit.

  • 3 cups of Balkan style yogurt
  • juice of half a lemon (roll the lemon before squeezing, this helps release the juices)
  • 4 large cloves of garlic, peeled and finely chopped
  • 1/4 cup of extra virgin olive oil
  • 1 english cucumber, finely grated and drain any liquid
  • sea salt

One english cucumber finely grated and then drained of its juices.

Four cloves of garlic peeled and finely chopped.

Add a light sprinkle of sea salt over the garlic and with the flat part of a knife, grind the salt against the garlic a few times.  This will release some of the juices from the garlic and create a paste-like consistency. I find it also cuts out some of the raw garlic taste.

Chopped garlic mixed with lemon juice.

Chopped garlic mixed with lemon juice and olive oil.

In a large mixing bowl, add the garlic and lemon juice.  With a fork or whisk, mix together the garlic and lemon juice, then add in the olive oil and mix well. Place half the yogurt into the garlic lemon oil mixture.  On to the yogurt, add in the drained grated cucumbers and lastly, add in the remaining yogurt. With a rubber spatula or spoon, fold the yogurt to incorporate the garlic, lemon, olive oil and grated cucumber.  Combine well.

A popular Greek dip made with cucumber, garlic and yogurt called tzatziki.

Cover with plastic wrap and place in the fridge to chill for at least one hour.  As the tzatziki sits in the fridge, the yogurt absorbs the tastes of the pungent garlic, tangy lemon and refreshing cucumber.  Leaving the tzatziki overnight in the fridge is optimal.  Serve with warm pita, boiled potatoes, plain brown rice or use as a veggie dip.

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