Fresh Dip of Tzatziki

The traditional Greek Tzatziki is the most famous dish of Greek Cuisine and of our favorite summer dishes. Variations are also known throughout middle east.
The Fresh Dip of Tzatziki contains sheep's greek yoghurt and fresh cucumber grated. The refreshing taste makes it a perfect companion for a variety of dishes, such as roasted, fried or raw vegetables, various vegetable meatballs (tomato balls, zucchini fritters, κ.λπ.) stuffed vines leaves, grilled meat, oven french fries or baked stuffed vegetables, as well as a basic ingredient in our favorite Greek kebab or fresh bread.
The ultimate dominant in the accompanying and appetizers is the wonderful, intense and fresh taste, with very spicy presence of garlic to balance perfectly with velvet yogurt and herbs!
work: 15′ time: 30′ very easy:

Ingredients (2 medium bowls)

  • 500 g (1.1 lbs) greek yoghurt
  • 1 cucumber 300 g (10.6 oz) or 2 small
  • 4 cloves garlic
  • 1 shot olive oil
  • 1 shot vinegar
  • 3 tbsp fresh mint
  • 3 tbsp dill
  • 3 pickled cucumbers
  • half lemon juice
  • salt & pepper
  • Kalamata olives
Wash and clean the cucumber. If you prefer you can leave some of the green rind. Rub to the thick part of the grater.
Salt lightly, mix and leave in a colander, with a weight on it for 15 minutes to eliminate the water.
At the same time wash and finely chop the herbs, finely chop the pickled cucumbers, clean the garlic.
In a medium bowl add the yogurt, the grated cucumber well drained, dill and mint, that gives an aromatic tone to tzatziki.
Peel and mash the garlic. If you want the tzatziki to have stronger garlic flavor, put more garlic.
Add the oil, vinegar and lemon juice. Add salt and pepper and mix.
Taste and correct. Garnish with a few olives and place in a refrigerator to cool.
If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.

Zambia Sifaki