tzatziki

Cool, garlicy, minty, cucumber yogurt sauce? Yes, please.

 

Tzatziki

  • 2 cucumbers
  • 17.6 oz Greek Yogurt like Faje
  • 2 cloves garlic
  • zest of 1 lemon
  • 1 – 2 tbsp fresh mint, chopped (dill can be substituted)
  • juice from half a lemon
  • salt & pepper

If you are using regular standard cucumbers like we did, you would want to peel them.  English hot-house cucumbers typically do not need to be peeled, as they do not have a waxy, pesticide finish on them.

Scoop out the seeds.

Over a clean kitchen towel, grate the peeled and seeded cucumbers.

 

Gather up the ends of the towel and wring out the cucumbers to remove most of their water.  Cucumbers give off lots of water, so make sure to wring them out well or you will have watery dip – yuck. 

Put the grated, wrung-out cucumbers in a bowl. 

You can either grate the two cloves of garlic directly into the cucumbers or use a mortar and pestle to turn the garlic into a paste.

Add the garlic and the rest of the ingredients to the cucumber.  Stir well to combine and adjust salt and pepper to taste.

Chill for at least two hours, though it is best if chilled overnight.  This gives the garlic time to mellow out.

Serve with Sportsglutton lamb burgers, pita, or just a spoon – whatever floats your boat.

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