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Tzatziki (Greek Yogurt Sauce)

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Level: Easy

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Description

This Greek yogurt sauce is delicious on gyros, salad, or with any grilled meats and veggies. This is a traditional recipe, coming from my brother-in-law who lived in Greece for a year. It’s refreshing and not too heavy, since its base is yogurt and cucumber. The addition of garlic, lemon juice, dill and cider vinegar round it out.

Ingredients

  • 1 quart Whole Milk Yogurt
  • 2 ounces, weight Fresh Dill, Finely Chopped
  • 1  English Cucumber (or Regular Cucumber, Peeled)
  • ½  Lemon, Juiced
  • 3 cloves Garlic, Crushed
  • 3 teaspoons Cider Vinegar
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • ¼ teaspoons Black Pepper

Preparation

The night before you plan to make the tzatziki (or at least 8 hours before), strain the yogurt by lining a fine mesh sieve with a paper towel or cheese cloth. Place the sieve over a bowl. Put the entire quart of yogurt in the lined strainer. Cover with a sheet of plastic wrap and refrigerate for 8 hours or longer.

After the yogurt has been strained and is very thick, pour off the liquid. Rinse out the bowl and place thickened yogurt in the bowl. Use a box grater to grate the entire cucumber onto a tea towel or thin towel, peel and all (unless you’re using a regular cucumber, then you should peel it first). Use the towel to squeeze out as much of the cucumber juice as possible.

Add all ingredients into the bowl with the yogurt. After stirring everything together, taste and add more salt, vinegar and olive oil as necessary. Refrigerate until ready to serve.

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