Tuesday February 19, 2013
I’ve been living in the same neighborhood going into my third year, so by now I know exactly where I’ll order sushi, Indian, Chinese, any cuisine of my craving, really. So when Zach suggested we try a new Mediterranean take-out over the weekend, I have to admit I was somewhat skeptic. And I’m sure you know where this story is heading — we ordered it, I loved it, and of course, had to try and replicate the tzatziki recipe.
One of the best things about tzatziki is that it’s all about personal preference — Want something thicker? Strain the yoghurt and cucumber; Need something spicier? Throw in a few more cloves of garlic; Want more of a dipping sauce? Skip the straining process, which is exactly how I went about making my recipe — quick, simple, and full of flavor.
Now, let’s not also forget about the versatility of tzatziki — use it as a spread between some lamb sliders, veggie burgers, or practically anything between a bun; as a dip to go with pita chips, chicken satays, crudite, and other such things that require dip; or pair it with a simple dinner of your choice of poultry and rice or salad. Options are endless.
Best part about this is that you can prepare it ahead of time, and use it when needed. Like I did last night with a few slices of fragrant focaccia, a bottle of wine. Or if you’re not really the type that goes for Monday entertaining, try it this weekend your Oscars party.
Serves 4-6, Time: 10-15 minutes
2 cup of plain, non-fat yogurt
1/2 english cucumber or 1 whole hothouse cucumber, peeled and seeds removed
Garlic cloves (0: not spicy;1-2: mild; 3-4: extra spicy)
2 sprigs dill, stems removed
1/2 lemon juice
1 tbsp quality olive oil
Salt to taste
Optional: Drain yogurt in a cheese cloth or a paper towel and place in fridge for 2-3 hours. In a food processor, lightly pulse cucumber, garlic, dill, olive oil, and lemon juice. Drain with a collander, then transfer cucumber mix to a medium bowl. Then, using a rubber spatula fold in (thickened) yogurt and salt. Serve cold.