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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This well-known Greek 'meze' is good in so many different ways...read on... Ingredients:
1 pint sour cream (or greek-style super thick yoghurt) |
1 english cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind) |
3 garlic cloves, mashed to a paste |
1/3 cup olive oil |
1 tablespoon red wine vinegar |
1 tablespoon minced fresh dill (optional) |
salt |
Directions:
1. Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
2. Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
3. This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
4. Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
5. Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
6. Use as a salad dressing.
7. A dip for crudites.
8. 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.
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