The secret to great tzatziki is using high-fat yogurt and straining all the water from both the yogurt and the grated cucumber. Skimp on this process, and you’ll end up with a watery dip, and then, trust me, the gods won't be happy! The best tzatziki is made ahead of time—this allows for a stronger garlic flavor. Make it the day before and refrigerate.
Ingredients
- 1 English cucumber
- ½ tsp sea salt
- 2 cups (500 mL) plain yogurt (5–10 percent milk fat)
- 2 garlic cloves, finely crushed
- 2 tbsp Eleni® Extra Virgin Olive Oil
- 1 tbsp white vinegar
- sea salt, to taste
Equipment needed: cheesecloth
Makes: 2–2½ cupsDirections
Grate the cucumber into a mixing bowl and mix in the salt. Place grated cucumber on a piece of cheesecloth stretched over a bowl and refrigerate overnight (or for at least 3–4 hours).
Place the yogurt onto a piece of cheesecloth stretched over a bowl and, as with the cucumber, allow it to drain for several hours or overnight.
Combine the strained yogurt and cucumber in a bowl, and add the garlic, olive oil, and vinegar. Blend well. Add more salt if needed. Refrigerate until ready to serve.
Excerpt taken from From the Olive Grove: Mediterranean Cooking with Olive Oil. Published by Arsenal Pulp Press (2010).
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Mediterranean Cooking with Olive Oil
A wonderful combination of Greek classics, treasured family recipes, and some wonderful recipes as supplied by the chefs who use our olive oil.
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