Monday, March 16, 2009

The Best Tzatziki

Pat, who hates all things yogurt, even likes this. The secret: Greek whole-milk yogurt. Absolutely, utterly creamy, without the tang of That Other Yogurt. With a Moroccan feast, you can't go wrong with this dish. Also goes well with any other kind of Middle Eastern dish that needs creaminess.

The Best Tzatziki
Serves 2-3, depending on appetite

1/2 cup English cucumber, grated with the large holes of a box grater
1 clove garlic, finely grated or pressed
1/2 tsp fresh lemon juice
1/4 tsp salt
1 small container Greek-style whole-milk plain yogurt
1 tsp extra-virgin olive oil
black pepper to taste

  1. Over the sink, squeeze handfuls of the grated cucumber until no liquid remains.
  2. In a bowl, mix cucumber and remaining ingredients.
  3. Let sit for at least 10 minutes. It is better several hours later, if you can wait that long.

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