Monday, September 13, 2010

Tzatziki

By Eva


Ingredients:
-1 lb greek yogurt (I prefer Fage Total for the best flavor. The yogurt is one of the most important ingredients)
-3-4 large cloves garlic (play with quantities here if you don't want it to have a very strong garlicky flavor)
-1 teaspoon salt  (I am not a salt friend and go low on that, please try and adjust according to your family preferences)
-1 tbsp vinegar
-1 large cucumber
-3 / 4 cup. olive oil
-1 teaspoon finely chopped dill

Directions:
-After peeling, chopping and crushing the garlic, mix along the salt and mash together until the mixtures becomes "one". the mashed garlic/salt mixture will be much easier to mix and have it go all over the yogurt mixture, instead of getting spoonfuls of garlic pieces one time and no garlic in another spoon.
-Clean the skin of the cucumber but without removing it- this way you keep all the nutrients of the cucumber and give some color to the tzatziki. 
-cut in half and with a spoon remove/scrape the seeds.- this is one way to avoid the tzatziki becoming watery.
-grate the cucumber and strain in to let the rest of the juice/water go away.
-In a bowl put the yogurt and cucumber and mix with a spoon. 
-Add the remaining ingredients and stir well. 
The tzatziki is ready, taste it and if necessary add a little more salt. 
serve with toasted pita bread, roasted red peppers, olive oils and if barbecuing, prepare some beef skewers- souvlakia, and use tzatziki as a dip.-great mezes!!!

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