When making Tzatziki, follow this recipe once and it will become automatic. With just ingredients as thick tangy yogurt; sweet, crisp cucumber; pungent dill and savory garlic with tart lemon. The end result, an addition to dozens of dishes you can serve daily, almost as familiar as ketchup and salsa, but much healthier! Some things to keep in mind to make your Tzatziki worth tripping over. Firstly, try salting your cucumbers. I would use baby cucumbers because they are small and make for smaller slices. Try removing the seeds and salting them a half hour before putting the dip together. Nothing is worse than watery Tzatziki and the one way to avoid that is strain the yogurt. Use a brand new and unused j-cloth, dump the Greek Yogurt in the j-cloth and let drain for about 60 minutes. Squeeze out any excess water once the 60 minutes is up. Now on to the ingredients and prep:
Ingredients: 1 pound of cucumbers with the ends removed and then sliced lengthwise (equivalent to 6 baby cucumbers) 2 cups of strained Greek yogurt (a brand new and unused j-cloth works best for straining yogurt, 60 minutes) 4 cloves of garlic, finely minced A large handful of dill, minced The juice of one lemon
Procedures: 1) With a teaspoon, start by scooping out the seeds of the cucumbers. What you are left with is a half-moon shaped-cucumber. Then, slice them thin, but not too thin; they need to have some crunch. 2) Then add the cucumbers to a large mixing bowl with the rest of the ingredients listed above. Taste for seasoning and acidity, then cover with tin foil or saran wrap and let it sit in your refrigerator for a couple of hours before serving.
Enjoy!
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bon appetit
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