Tzatziki
From: Mark McAndrews
1 qt plain
yogurt |
1 Tablespoon
olive oil |
1 medium
cucumber, peeled & grated |
salt and
freshly ground black pepper to taste |
4 medium
cloves garlic, minced or pressed |
dill or mint to taste |
|
|
|
Fresh lemon juice, if desired |
Instructions: Line a colander with cheese cloth and let the
yogurt drain for 4 hours (the consistency will approach that of a soft cheese).
While the yogurt is draining, grate the cucumber and place in a colander to
drain. Combine all ingredients and chill.
Mark advises to be careful with
raw garlic, as it can really pack a punch -- it's best to start with 2 or 3
cloves and adjust to your taste. Some recipes replace the dill weed with mint.
Another common addition is a squeeze or two of lemon juice.
This is a recipe from is used
various ways in Greek cooking. It is often the sauce on gyros,
is served as a condiment w/ roasted lamb and is also used as a dipping sauce.
Rub some pita bread with a little olive oil and heat it in a skillet for a few
minutes, cut the pita into wedges and load them up with Tzatziki.
Grilled pita with Tzatziki and some fresh fruit makes
a great lunch on a hot day.