Tzatziki
Tsatsiki is a wonderful mixture of Greek yogurt, grated cucumber and garlic. It can be served as an appetizer, as a dip or it can accompany various dishes as a sauce. Can be kept in a refrigerator for a couple of days.
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3 cucumbers
3 tbsp. white wine vinegar
1 Kg (2 lbs 3 oz) yogurt
3-4 cloves of garlic
2 tbsp. dill
olive oil
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Preparation time: 10 mins
Difficulty level: Easy
Servings: 6
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Ingredients
Preparation
Secret number one for perfect tzatziki is the yogurt. If you cannot put your hands on the real stuff from Greece or from Cyprus, try to get the thickest you can - the more fat the better. Usually I use yogurt made of sheep milk with at least 5% fat. If the yogurt you have is not thick enough, put it in a clean cloth and drain it for a hour in the fridge hanging above a deep plate. Believe me, it is worth the work.
So, we have the right yogurt, now peel and grate the cucumbers with a coarse grater. Now we come to secret number two: the cucumbers should be drained of excess liquid as well. Put a pinch of salt on them, poor the vinegar and mix well together. Set the cucumbers in a colander for 5 minutes. Meanwhile put the yogurt in a large bowl and give it a good mix. Squeeze the grated cucumbers to drive the excess liquid away and add them to the yogurt along with minced garlic, 1 tbsp. of dill, some salt and 3 tbsps. of olive oil. Mix everything together and put into personal bowls. Garnish with the remaining dill and sprinkles of olive oil.