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TZATZIKI - YOGURT AND CUCUMBER DIPTzatziki is the all time favourite greek appetizer. My children adore tzatziki! It is important to use a good quality thick greek yogurt with the 4 - 10 % fat content (the 10% is best - a low-fat yogurt just does not taste good in this recipe!) If it is rather runny you may want to strain it in some muslin over a bowl for a few hours to drain away some of the extra liquid. It is best to make it at least 1 hour before serving to let the flavours improve. There are many variations to this recipe, many of which include herbs - mostly mint, sometimes dill, also olive oil. Feel free to experiment. I have not included them as I enjoy the pure creamy taste and the contrasting bite of garlic, without the herbs. Its a personal choice.
3 cloves garlic (more if you like) Dice the cucumber into small pieces. It is optional whether to leave the cucumber peel on to give it more colour or if you like you can peel this before chopping the cucumber. Take a handful of chopped cucumber at a time and squeeze to get any excess juice out. Place in a bowl. Mince the garlic either in a mortar and pestle, garlic press or by chopping it up very finely. Use as much as you like, but remember that if you are making it for the next day it will become stronger as the flavour infuses. Add the garlic and yogurt to the bowl with the cucumber and mix all together. Season with salt. Store in the fridge until ready to serve. It is best to leave it at least 1 hour before serving to let the flavours mix in together. Serve as part of a meze or as an accompaniment to most foods, along with greek salad and plenty of fresh crusty bread to dip into the tzatziki. Kali Orexi - Bon Appetit
Spanakopita - Spinach and Feta Cheese Pie Return from Tzatziki to Appetizers
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