My cousins who are part Greek and my aunt make a version that knocks my socks off every time. I am partial to this one however because it matches up with my likes and dislikes to a T. It also doesn't have lemon which I am tragically allergic to. My fiance loves tzatziki (and really anything Mediterranean in flavor) so this is a staple at our house. Be sure to get the good yogurt though; I've found it makes quite a difference in my multiple experiments.
Today's Cast of Characters:
What to Do:
Ingredients:1 pint Greek Yogurt (make sure it is super thick)
1 English cucumber, peeled, grated on a box grater, salted lightly, rested for 5 minutes and squeezed between the hands with a paper towel to remove as much water as possible.
3 garlic cloves, mashed to a paste
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint (optional)
salt to taste (usually puts about 1/4 tsp)
Directions:1. Grate the cucumber on a box grater, salt it lightly, let it rest for 5 minutes and squeeze between your hands with a paper towel to remove as much water as possible. Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.
2. Mash the garlic up into a paste with a fork and possibly into a little bit of salt. You can decide.
3. Put all of your ingredients into a bowl.
4. Mix everything up together until it is all blended and the oil has emulsified into the yogurt.
5. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
6. Allow to sit in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.