Tzatziki
Tzatziki is a very popular Greek yogurt condiment. It is made using thick, probiotic rich Greek strained yogurt to ensure a thick, creamy texture. Fresh, grated cucumber is then added to the yogurt along with lemon juice, garlic, and fresh herbs. Serve with pita, raw vetables, on sandwiches and alongside grilled meats, such as lamb chops.
Servings: 4 people
Ingredients
- 1 medium cucumber
- 1 ½ cups plain Greek yogurt
- 1 tbsp chopped dill (or to taste)
- 1 tbsp lemon juice
- 1 tsp fresh garlic, minced
- 1/2 -3/4 tsp kosher salt
- drizzle extra-virgin olive oil
Instructions
- Open the Greek yogurt. If it is wet with excess liquid, drain it using a fine mesh seive lined with cheesecloth set over a large bowl. Let it drain in the refrigerator for a minimum of 30 minutes, or until significantly thickened.
- Grate the cucumber on the large holes of your box grater.
- Squeeze the excess liquid of the cucumber using a tea towel to squeeze liquid or multiple sheets of paper towel. (I use milk nut bags to drain things like cucumber or spinach.) Ensure as much moisture as possible has been removed without severly overworking the shredded cucumber.
- Transfer the squeezed cucumber to a cutting board and give it a rough chop.
- Transfer the cucumber to a serving bowl.
- Mix the yogurt, herbs, lemon juice, garlic, and salt. Taste and add additional seasoning as needed.
- Before serving drizzle with olive oil. Leftover tzatziki keeps well, chilled, for about 4 days.
- If not serving immediatly, store in a mason jar or other air tight container and refridgerate for 1-3 days. Drain off any excess liquid before serving.