INGREDIENTS:
-1 medium cucumber or ¾ large cucumber
-2 garlic clove
-1 tablespoon chopped fresh dill (do not substitute dried)
- ½kg (18 ounces)full-fat Greek yogurt well drained
-¼ teaspoon sea salt, I would suggest fleur de sel for even better result
EXECUTION:
1) Peel the cucumber, cut it in half, then scoop out the seeds with a spoon. Grate the cucumber using a box grater, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with sea salt, then let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.
2) Mince 2 clove garlic and chop 1 tablespoon fresh dill.
3) When the cucumber is ready, mix cucumber, garlic, dill, ½kg Greek drained yogurt, 1 ½ tablespoons wine vinegar, 1 tablespoon organic olive oil, ¼ teaspoon sea salt, and a few grinds of fresh ground black pepper. Refrigerate for at least 1 to 2 hours so the flavours can marry. Keeps up to 1 week in the refrigerator.
To serve, drizzle with olive oil; if desired, garnish with Kalamon olives and a sprig of dill. Serve with pita, crackers, or vegetables.
SOME VERY IMPORTANT TIPS:
The above recipe comes from my 90 yo grandfather, who is our family official tzatziki chef for the past 30 years. He insists on using adequate olive oil and 2 garlic cloves, since we all like it authentic and spicy. If you wish it less "hot", you may use only one garlic clove.
The use of Greek Yogurt and Greek Olive Oil is also very important, since without these proper ingredients, the taste will be too "light" like a yogurt sauce and not like tzatziki.
ALTERNATIVE OPTIONS:
Is your stomach sensitive to dairy products?
That is NOT a problem!
Substitute yogurt with 2 fresh avocados, which you are going to melt using a pestle - use lemon instead of vinegar and skip the dill. In that case you will have a complete vegan and dairy-free option of tzatziki, which you are going to love!
Enjoy!
Love,
Katsikaki
(aka Baby Goat)