Tzatziki

AAT — Fri, 08 Jan 2021 11:42:23 +0000

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.

Grating English (seedless) cucumber
Squeezing liquid from grated cucumber

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.

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.

Greek yogurt – Aubrey About Town

Tzatziki