More Great Recipes: Condiment, Sauce | Dip | Dressing | Mediterranean

Tzatziki


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt (for minimal effort)
1 medium cucumber, peeled, halved, and seeded
2 teaspoons kosher salt, plus a pinch
1/2 clove garlic
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried mint, crumbled


If you're using plain whole milk yogurt, line a small sieve with a coffee filter.


Put the yogurt in it, set it over a bowl, and refrigerate 12 hours.


Discard the expressed liquid and put yogurt in the bowl.


Grate the cucumber on the large holes of a box grater into another bowl.


Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands.


Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.


Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.


Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt.


Refrigerate for at least 1 hour before serving.


Yield: 1 1/4 cups


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana