Here’s the recipe for the tzatziki that I took in bento #58. I’ts really easy to make and tastes great. A fresh dish that will make you think of vacation on any summer day!
- 1 organic cucumber
- 3,5 dl Greek yoghurt
(I like it full-cream)
- 1 piece of garlic
(2 if you wish)
- 2 table spoons of olive oil (extra virgine)
- 2 table spoons of fresh dill (finely cut); see Gnoe’s tip for cutting herbs below!
Wash and roughly grate the cucumber (including the skin). Because you’re not peeling the cuke, it’s really best to use organic! Put in a colander, sprinkle with salt en put a weight on it for half an hour. I often use a saucer and small pan filled with water to weigh something down.
In the meantime crush the garlic. Mix yoghurt with garlic, olive oil, dill and pepper to taste (blend by mixing). When the cucumber is ready it can be added to the mixture.
You can make tzatziki a while in advance if it’s kept refrigerated.
Use as a starter or side dish with salad and black olives (think mezze!), as vegetable dip, for a picnic or buffet — you can even put it on your sandwhich, but it will get soggy ;) I like to serve it with Turkish pide bread.
To give you an idea of the quantity: it’s about 4 servings as entree.
Gnoe’s tip for cutting herbs
An easy way to cut dill (or parsley) is putting the leaves in a cup and snip-snap with your kitchen scissors! You can’t use this method for all herbs though; e.g. basil leaves should be torn to allow their fragrances to appear.
Last but not least: I like the smoothness of a tzatziki that’s low on garlic but some people might want to use 2 pieces of garlic :-o In that case, remember my post with natural tips against garlic smell ;)