To cheer my sun-deprived self, I delved into making a batch of homemade tzatziki. If I can’t be sunbathing on the beach by the Aegean sea, I could at least enjoy the tastes of greece.
Step one. Make tzatziki.
Step two. Grill meat in my one bedroom apartment in London.
Step three. Open the windows, letting the chill in while fanning the smoke out.
Step four. Feel ridiculous for having done that.
Sigh…the thing I do for the love of food.
Anyway, the post on grilled meat will come later. For now it’s the ultra garlicky, creamy cucumber dip that I indulged in almost everyday in Greece.
Tzatziki is usually served on its own with a side of bread, or as a sauce for souvlakis or gyros. I also saw children in Greece enjoying Tzatziki with fries. Not a bad idea actually (noted for next time).
The basics of tzatziki is a really simple combination of cucumber, yogurt, lemon juice and garlic. Much easier than trying to spell the word tzatziki methinks!
Then strain the grated cucumber in a colander lined with some kitchen towels (or you can use a clean tea towel). Sprinkle and mix through a couple pinches of salt on the cucumber. This will draw out some water from the cucumber.
After about 20 minutes or so, pat / squeeze the cucumber dry before mixing it through about 250g of yogurt. Season with some olive oil, salt, lemon juice and a grated clove of garlic. At this point, most people add dill or mint…but I have a secret stash of tzatziki spices which I brought back with me. Not too sure what’s in it…but I’m sure there’s dill…and it tastes darn good.
Ingredients for HOMEMADE TZATZIKI
250g thick Greek yogurt / strained yogurt
A little salt
Dill (or tzatziki spice if you have it)
1 clove of garlic, grated
Follow the steps above, adjust seasoning to your taste…and enjoy!