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La Belle Cuisine
Cucumber Yogurt Dip (Tzatziki)
This is one of my very favorite summertime snacks
because it is light
refreshing and at the same time very flavorful. It can be served
breads, crackers or assorted crudités, as well as pita triangles.
to this flavor combination in Germany, where there
is a surprisingly large
number of excellent Greek restaurants.
is very often served as an
accompaniment to grilled meats.
16 ounces plain yogurt
1 pound cucumbers, [preferably European
cucumbers] peeled, seeded, and
chopped fine [or grated]
2 teaspoons finely chopped fresh dill
3 garlic cloves, minced [or more, to taste]
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Pita loaves, cut into wedges,
Let the yogurt drain in a fine sieve set over a bowl, covered and
6 hours. [These days chances are you can purchase thick Greek-style yogurt,
which would eliminate the need to drain the yogurt.]
Pour liquid from bowl and into the bowl stir together the drained
yogurt, cucumbers, squeezed dry between paper towels, dill, garlic, olive oil,
juice, and salt to taste. Let dip stand, covered and chilled, for at
2 hours and up
to 8 hours to allow flavors to develop. Stir the dip,
garnish it with dill sprigs and
serve it with pita wedges.
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Mezéthes (Greek Appetizers)
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