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Tzatziki
What to Buy1. Cucumbers - 6 medium
2. Lemon - 1 medium
3. Garlic - 3 heads
4. Greek Yogurt - Greek yogurt is best, and if you can find one that's 10% fat or higher, it'll taste even better. Different countries have different brands, but again, one actually from Greece has a different flavor.
5. Olive Oil - 4 tablespoons
6. Dill - finely chopped, 2 tablespoons, about 1/4 of a bunch
7. Mint - 8 leaves, about 1 tablespoon finely chopped mint
8. Salt - 2 teaspoons
9. Black Pepper - 1 teaspoon
How to Make It1. Wash the cucumbers and cut off the ends, slice them in half lengthwise, then cut out the core — I always do this, otherwise the result comes out too watery
2. Finely chop the dill and mint, set aside
3. In a small jar with a tight lid, pour 3 tablespoons of olive oil, 1 tablespoon of fresh lemon juice from half a lemon, and add 3 cloves of garlic pressed through a garlic press, then 2 teaspoons of salt, close the jar and shake well
4. Take a deep bowl and grate the cucumbers on a coarse grater, carefully so you don't grate your fingers. Now squeeze the juice out of the grated cucumbers — it's not needed — I do this by hand, forming it into a snowball shape, but you can also use cheesecloth; the main thing is that there isn't much liquid left, that's what gives Tzatziki exactly the right consistency ;)
5. Now transfer all the yogurt into another deep bowl, and put the grated cucumber on top, then add the herbs and the sauce prepared earlier. Mix everything well and evenly, and you can put it in the fridge for half an hour, or eat it right away
Best served in a nice bowl, drizzled with a spoonful of olive oil on top and garnished with a sprig of mint! Enjoy your meal!
2. Lemon - 1 medium
3. Garlic - 3 heads
4. Greek Yogurt - Greek yogurt is best, and if you can find one that's 10% fat or higher, it'll taste even better. Different countries have different brands, but again, one actually from Greece has a different flavor.
5. Olive Oil - 4 tablespoons
6. Dill - finely chopped, 2 tablespoons, about 1/4 of a bunch
7. Mint - 8 leaves, about 1 tablespoon finely chopped mint
8. Salt - 2 teaspoons
9. Black Pepper - 1 teaspoon
How to Make It1. Wash the cucumbers and cut off the ends, slice them in half lengthwise, then cut out the core — I always do this, otherwise the result comes out too watery
2. Finely chop the dill and mint, set aside
3. In a small jar with a tight lid, pour 3 tablespoons of olive oil, 1 tablespoon of fresh lemon juice from half a lemon, and add 3 cloves of garlic pressed through a garlic press, then 2 teaspoons of salt, close the jar and shake well
4. Take a deep bowl and grate the cucumbers on a coarse grater, carefully so you don't grate your fingers. Now squeeze the juice out of the grated cucumbers — it's not needed — I do this by hand, forming it into a snowball shape, but you can also use cheesecloth; the main thing is that there isn't much liquid left, that's what gives Tzatziki exactly the right consistency ;)
5. Now transfer all the yogurt into another deep bowl, and put the grated cucumber on top, then add the herbs and the sauce prepared earlier. Mix everything well and evenly, and you can put it in the fridge for half an hour, or eat it right away
Best served in a nice bowl, drizzled with a spoonful of olive oil on top and garnished with a sprig of mint! Enjoy your meal!
