Tzatziki, A Culinary Delight

Tzatziki is made with yogurt and cucumbers.

It is considered a Greek dish but the word comes from the Turkish cacik. In addition to the main ingredients, lemon, dill parsley and mint can be used.

I first encountered tzatziki in, of all places, the Australian state of Tasmania. Once tried, I never looked back.

Tzatziki can be used on meat dishes or as a dip. It is healthy, tasty, and very refreshing.

The following recipe has been used by our family for years. Give it a try.

TZATZIKI

   1 continental cucumber, unpeeled
   1.5 cups (full-fat) Greek yoghurt (don’t be afraid of the fat content here - there are health and taste benefits)
   1 Tablespoon of extra-virgin olive oil
   2 cloves of crushed garlic
   Lemon juice to taste
   Salt and pepper to taste.

1.    Take the cucumber and cut it lengthwise once. Use a spoon to remove the seeds.
2.    Grate the cucumber, squeeze out excess liquid, and drain.
3.    Combine all ingredients in a bowl.
4.    Cover and chill in the refrigerate.
5.    Serve and enjoy.



Photo courtesy of Robert Kindermann, 2006, posted by 

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