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Tzatziki
is a classic Greek cucumber and yogurt sauce seasoned with
garlic, lemon juice and fresh dill. Tzatziki can be served
on souvlaki, in a gyro, pita sandwich, or with grilled fish,
meat or vegetables. And of course it makes a great dip.
(Read the related
post.)
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1
cucumber—peeled and cut in half lengthwise
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| 2
cups Greek yogurt |
| 2
cloves garlic—minced |
| 1
tablespoon lemon juice |
| 1½
tablespoons finely chopped fresh dill |
| 1
tablespoon extra
virgin olive oil |
| 1
teaspoon salt |
| ¼
teaspoon freshly ground black pepper |
SCRAPE
the seeds out of the cucumber halves using the pointy end
of a teaspoon, and discard. GRATE the cucumber flesh into
a bowl then squeeze out any excess moisture using your hands
(a small handful at a time works best). PLACE the grated cucumber
into a large bowl and add the yogurt, garlic, lemon juice,
olive oil, dill, salt and pepper. STIR well to combine. PLACE
the tzatziki in the refrigerator for at least 2 hours (and
preferably overnight) to let the flavors meld and intensify.
Variation:
Use finely chopped fresh mint instead of dill.
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