Recipe Tzatzki Sauce

tzatziki

tzatzikiAs I said in the Greek yogurt article, I love Greek food – Gyros with Tzatziki sauce is as good to me as a grilled burger. I have tried several times to get this recipe right (by experimentation and guesswork) but once I started looking online I found out simple it really is.

There are as many ways to make this as there are cooks who make it. It is made thick and eaten like a salad- made thin and drunk like a smoothie, or like the recipe here, made medium thick and used as a condiment.

The only common denominator in most Tzatziki recipes is the use of cucumber and yogurt – even though traditional Greek recipes call for dill also. Depending on what region – or even country you go to oils are added or other spices and nuts.

Ingredients

  • 1 Medium cucumber
  • Salt
  • 2 cups Greek Yogurt
  • 2 tablespoon chopped fresh mint (optional)
  • 4 teaspoons chopped fresh dill (optional)
  • 2 teaspoons fresh lemon juice (optional)
  • 4 garlic cloves, minced (optional)

Preparation

  • Peel and slice cucumber in half
  • With a sharp pointed spoon, scrape out seeds
  • Slice cucumber and place cucumber in colander; sprinkle with 1/4 teaspoon salt to draw out moisture.
  • Let stand 30 minutes.
  • Combine cucumber, yogurt, and any optional ingredients desired in a blender or food processor
  • Process until well blended. (see all the water released from pureeing the cucumber – if you did not use salt on cucumber slices then this mixture would be like a soup.
  • Refrigerate at least 1 hour before serving.

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