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Tzatziki

September 10, 2018

Courtesy of Rebecca Woodland.

This simple probiotic sauce is a delicious accompaniment to grilled meats, vegetables, dolmas (stuffed grape leaves), pita, and crudité. Be sure to use unflavored full-fat Greek yogurt (not “Greek-style”) if possible. Avoid yogurt with corn starch (modified food starch) or gelatin, as the finished product will be compromised. Use only Japanese or English cucumber, because the peel is thinner and unwaxed, and seeds are small.

 

1 quart plain yogurt (Greek if possible)               

1 Tbsp. fresh mint leaves, chopped or torn

½ medium Japanese cucumber, diced              

1-2 tsp. fresh lemon juice (about ½ lemon)

1 garlic clove, peeled and minced                        

1-2 tsp. Milanese Gremolata Olive Oil

1-2 tsp. Dill Olive Oil                                             

¼ tsp. sea salt (or more to taste) OR 1-2 tsp. fresh dill (or ½ tsp dried dill weed)  

           

  1. Dice cucumber into ¼” dice. (DO NOT PEEL OR REMOVE SEEDS). Smash, peel, and mince garlic clove. Chop dill and mint. Fork lemon for juice (never use bottled lemon juice!)
  2. Put yogurt into a medium-size bowl. Add all other ingredients. Stir gently just enough to combine all ingredients.
  3. Enjoy immediately. Refrigerate any remaining tzatziki in a tight-sealed container.

NOTES:  Adjust amounts of herbs to suit your taste or use only one kind of herb (mint OR dill).




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