Tzatziki is an ubiquitous condiment in contemporary Greek cuisine, and is related to varieties across the yogurt loving world. In most applications in the usa, it's served as a condiment for meat filled sandwiches, but it can be much more. In its best form, it is a zesty, cool dip for bread, vegetables , fritters, and not just meat. Most of the fast food places tend to use a powdered yogurt or sour cream product, Once you make this at home, you will be able to tell the difference!
Ingredients
Greek Yogurt (2% or Total (5%)) - 7oz - 200g
1/2 of a Large English Cucumber (peeled)
1 Tsp of Red Wine Vinegar
1 Tsp of Olive Oil
1 Tsp of Garlic Powder (alternative to 1 fresh garlic clove grated)
1 Tsp of Sea Salt
1 Tsp of Chopped Fresh Dill (Optional)
(Variation: Mint can be added as an alternative to Dill)
Tools
Cheese Grater/Shredder
Bowl with a wide base
Serving Bowl
Steps
Shred the peeled Cucumber with the Cheese Grater (Larger holes) into a Bowl
Try to strain/soak up as much water as possible from the cucumber, by using paper towels, squeezing and straining. Adding 1/2 Tsp of salt and letting the cucumber shreds rest for 15 mins will help extract more water.
In a Serving Bowl - Add in Chopped fresh dill, grated garlic or Powder, Red Wine Vinegar, then Yogurt, and blend by hand
Add 1 Tsp of Olive Oil, and the remaining Salt (1/2 Tsp) and gently fold in. Salt to Taste.
Serve & Keep cool. Can be stored in the refrigerator for up to 3 days.
Tips/ Substitutions
Persian versions tend to have chunkier cucumbers and less yogurt, with onions or shallot.
Raita- a cucumber yogurt condiment from India includes cilantro and ground cumin, and a thinner yogurt (2%).
Find your favorite yogurt, and adjust for the acidity level.
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