Originating in Turkey during the Ottoman Empire, tzatziki, a cucumber-yogurt dip has become a traditional favorite in Greece, and throughout Southeastern Europe, and the Middle East.
Tzatziki
Incredibly zesty, tzatziki is traditionally served as a dip for pita & flatbreads, chips & crudités, sandwiches, and with roast lamb, and on fish & steamed vegetables.
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Ingredients
- 1pint Greek yogurt
- 1/2cup English cucumbershredded (about half a cucumber)
- 1/4cup fresh dill weedminced (or 1 tsp dried dill)
- 2tsp cloves garlicground to a paste with 1/2salt
- 1tbsp lemon juice
- 1/4tsp ground white pepper
- 1tbsp extra virgin olive oil
Instructions
- Against a box grater, grate cucumber into a bowl.
- With clean hands, strongly squeeze shredded cucumber to release all the liquid. Place pressed cucumber into a medium-sized bowl. Discard (or drink) cucumber juice.
- Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to the shredded cucumber.
- To the cucumber-garlic mixture, mix in Greek yogurt, minced (or dried) dill, lemon juice, olive oil, and ground white pepper.
- Taste, and adjust salt if necessary.
- Refrigerate at least 1 hour before serving.
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