Tzatziki
cucumber, vinegar, sour cream, garlic
Ingredients
1 pint sour cream (or Greek-style super thick yoghurt) 1 English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind) 3 garlic cloves, mashed to a paste 1/3 cup olive oil 1 tablespoon red wine vinegar 1 tablespoon minced fresh dill (optional) salt
Directions for Tzatziki Recipe
Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container. Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out. This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways. Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita). Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top. Use as a salad dressing. A dip for crudites. Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.
Read the full directions on Food.com
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