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Tzatziki Serve this as an appetizer with toasted pita triangles, as part of a Middle Eastern meze (appetizer) stuffed grape leaves and hummus, or as an accompaniment to roasted leg of lamb kebabs. Makes 4 to 6 servings |
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Ingredients: 31/2 cups nonfat yogurt 1 English cucumber, peeled and grated Kosher salt 1 large clove garlic, minced 1 tablespoon chopped fresh dill 1 tablespoon chopped mint 1 tablespoon extra-virgin olive oil 2 tablespoons Glykadi or other quality red wine vinegar Freshly ground black pepper to taste | |
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Instructions: 1. Line a strainer with a double thickness of cheesecloth and put strainer over a bowl. 2. Put yogurt into cheesecloth and refrigerate for at least 8 hours. 3. Put the strained yogurt (you should have about 2 cups) into a mixing bowl. Discard the water. 4. Meanwhile, put cucumber in a colander and sprinkle with a tablespoon of salt. 5. Toss well, and leave at least an hour. 6. Squeeze out as much moisture as you can and pat with paper towels. 7. Add to yogurt. 8. Add remaining ingredients and taste for salt. |
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