The three most important steps in ensuring a thick flavorful Tzatziki are to: 1) unless you are using Greek yogurt which is pre-drained, drain you yogurt in a colander or in cheese-cloth overnight in the refrigerator to draw off the excess fluid. 2) after dicing the peeled and seeded cukes, put them in a colander, mix in 1 tsp of salt per cuke to help draw out the water. You can drain them for as little as an hour but, overnight in the refrigerator is better. The salt really draws out the water. 3) After a quick taste to make sure the salt/pepper ratio is OK, put the Tzatziki back in the refrigerator and let the flavors develop overnight.

Reviewed On: Mar. 24, 2011

Easy to make and wonderfully refreshing on a hot day. I got a lot of comments on the faint lavender color

Reviewed On: May 4, 2008

While I wouldn't call this "lox", I would compare it to those expensive pieces of smoked salmon that are sold in 4 to 5" segments as plain, peppered or topped with sun-dried tomatoes for $7 a pop in a vacuum sealed package. I did increase the brown sugar, salt and pepper amounts by a factor of 4 and used a lot more of the liquid smoke, but that's just gives you a little drier more intense final flavor. When I put this out as an appetizer, it was like "chumming" shark infested waters. It didn't last too long.

Reviewed On: Feb. 13, 2008