Wednesday, June 18, 2008


Mmmmmm...Tzatziki! I love this stuff. Any reason to eat garlic, raw garlic for that matter is good enough for me, but the creaminess of the yogurt and the way everything just comes together makes it one of my favorite condiments. Some people like to blend the cucumber up with a food processor so the cucumber is really mixed in with the yogurt. Others like a very thinly sliced cucumber for texture throughout. I say, why not both?

1 Cucumber
Juice from Half a Lemon
2 Garlic Cloves
1 1/2 Cups Greek Style Yogurt
1 T Chopped Dill

Cut cucumber in half and peel and seed one half. Cut the same half into chunks and add to a food processor with garlic. Process until only very fine pieces remain. Remove S shaped blade and fit with the small slicing blade. Take the remaining half of the cucumber and cut it into quarters lengthwise. You should end up with four cucumber spears. Feed those through the slicing blade (you could also do this with a knife, just make sure you cut it paper thin).

Remove mixture to a bowl and add lemon juice, dill and yogurt. Salt to taste. Let mellow in the fridge for as long as you can - mine usually only makes it an hour before I dive in, but overnight is best. That's when the flavors really come together. Enjoy!

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