Tzatziki! (Bless you . . . )
May 30, 2010 1:40 pm
Updated: May 30, 2010 2:55 pm
Yes, it sounds like a sneeze. Some people have no clue what it is, some have no idea how to pronounce it, and I, for one, can't imagine a gyro without it. I couldn't find the "perfect" recipe - with enough cucumber-y, garlicky, acidic creaminess I had
in mind. So I winged it and created my own. It is so dang good, I've typed it out and saved it on AR.com as the "Best Ever Tzatziki Sauce." If you're in the mood for something summery and want a new dip for your pita bread, chips or crudites, give it a
10 oz. plain Greek yogurt (or 10 oz. of plain yogurt, drained in cheesecloth from its liquid)
1 lemon, juiced 4-5 garlic cloves, minced 2 cucumbers 1 tsp. kosher salt, divided 2 T. extra virgin olive oil
- Peel cucumbers. Slice in half length-wise. Using a spoon, scoop out all seeds. Using a cheese grater, grate peeled and seeded cucumber halves. Place shredded cucumber on a folded kitchen towel or on 5-6 paper towels
and sprinkle with 1/2 tsp. salt to draw out excess moisture. Place 2 more paper towels on top, pressing gently to absorb moisture. Allow to sit for 10-15 minutes, using more paper towels or another kitchen towel to make sure as much liquid as possible is removed.
- In a medium-sized bowl, combine yogurt, lemon juice, garlic, 1/2 tsp. salt, olive oil and drained, shredded cucumber. Stir well.
- Cover and refrigerate for at least 2 hours (or overnight) for flavors to meld.