Tzatziki

 

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My mom made this Greek dish a lot when I was growing up. (Once- long ago- she spent a lot of time in Greece.) It is quick, healthy, flavorful and great. It can be eaten as an appetizer with pita bread, for lunch, or as a side salad. At my bridal shower (also MANY years ago), each guest brought a recipe to contribute to a special recipe book. My Greek next door neighbor brought her recipe for Tzatziki. This is her recipe. Tzatziki tastes better if made with thick yogurt. You can easily make thick yogurt by straining regular plain yogurt inside cheesecloth over a bowl.

  • 1 medium cucumber, seeded (I use a seedless English cucumber)
  • 1 cup Greek yogurt or strained plain yogurt
  • 1 T olive oil
  • 1-2 tsp vinegar (I use red wine vinegar or lemon juice)
  • freshly ground black pepper, to taste
  • coarse salt, to taste
  • fresh dill, chopped, to taste
  • 1-2 cloves garlic, minced through a garlic press
  1. Peel the cucumber and cut it into very small and thin pieces, slice it into rounds on the the thinnest mandolin setting, or grate it. Add the rest of the ingredients and mix.
  2. Leave in refrigerator one to two hours. Serve with toasted pieces of pita bread.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

5 responses to “Tzatziki

  1. Lovely :). Saving it !
    In Indian cuisine, the cucumber yogurt dip is called kheera Raita, kheera for cucumber and raita for yogurt dip.
    Add grated cucumber to yogurt. Add salt and red pepper and roster cumin powder.
    Thanks for sharing the tzatziki recipe 🙂

  2. Pingback: Tzatziki – Greek Yoghurt and Cucumber Relish | ãhãram

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