Thursday, July 23, 2009


Something about all the cucumbers around has made me want to make this Greek stuff. Cool and refreshing – TSATZIKI is great as a sauce in a pita sandwich or as a dip with pita chips or raw veggies, or as a sauce over chicken or lamb. I combined several recipes, none of which are probably traditionally Greek, but it came out pretty yummy and I’ve used it all week.

2 medium cucumbers, shredded (you don’t have to peel it, but not all the peel gets used, which is fine)
1 pint (lb.s) plain Greek yogurt (this is key for the consistency – otherwise you have to do this whole thing with draining the yogurt through cheesecloth)
½ cup sour cream
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 splash olive oil
1 – 4 cloves garlic, crushed and minced
1 – 2 teaspoons minced mint leaves

Place the shredded cucumber in a sieve, sprinkle with salt and toss to coat. Allow to drain for a while (cover with a cloth).
Mix together the rest of the ingredients, cover, and refrigerate for about an hour.
Squeeze as much liquid out of the cucumber as you can, add to the yogurt mix and refrigerate until serving. This makes a pretty chunky dip/sauce. If you want it to be smoother, use an immersion blender to puree a bit more. Lasts in the frig for about a week.

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