How To Make Tzatziki

Tzatziki is a fine Greek sauce made from yogurt, cucumber and usually dill and mint. What a sauce it is too?

It is simple to make and based on a combination of yogurt, drained cucumber, olive oil, fresh herbs which is always mint with dill, garlic, lemon juice and salt. Dill is not always easy to obtain but we grow this herb in our greenhouse.

The sauce is often found in other types of Mediterranean and Asian cooking because it helps cool the palette after eating fiery dishes containing chili. Tzatziki works well as a spread for matzos and as a dip for poppadoms as well as keeping all the veg together in a pitta bread. Consider it too as a sauce for dipping falafels, both vegetarian and non-vegan as well as numerous vegetarian salads involving chickpeas and lentils. It works brilliantly as a sauce for roast lamb as well because lamb is such a classic eastern Mediterranean dish too. 

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Ingredients:

• 2 cups of grated cucumber. Use the grater function on a food processor or the large holes of a manual grater. 
• 1 ½ cups plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint and dill (optional).
• 1 tablespoon lemon juice
• 1 medium clove garlic, pressed or minced
• ½ teaspoon fine sea salt

Preparation:

1. Coarsely grate the cucumber and  sprinkle it with a pinch of salt and squeeze out all the liquid.
2. Tip into a bowl with the yogurt, garlic and mint, and mix well.
3. Garnish with dill sprigs or mint leaves.