This is the type of tzatiki that I get in resuarants. I have tried the other recipes, and even thought they are more authentic, they don't taste as good. This recipe is simply incredible. I am a garlic lover and have been in heaven for the three weeks since I discovered this recipe. I personally recommend Romainian feta, if you can find it. I get it at a cheese speciality shop, its a little creamier, and cheaper. I also add two cubes of frozen dill weed, available at most grocery stores. The first time I made this I used 8 cloves of garlic, after all I have a very high threshold. That was tooooo much, even for me, although I ate it all! I am good at four cloves. The processor seems to magnify the garlic taste, as does letting it sit overnight. I started with the "pulsing" mode in the processor, but I like the smooth texture, so now I use the "high" position. This is the perfect compliment to the "pork souvlaki" recipe on this sight (substitued with chicken breast though). I have now completed my search for the perfect chicken-souvlaki with tzatiki combo, and I don't care about authenticity.
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This is the type of tzatiki that I get in resuarants. I have tried the other recipes, and...