Tsatziki is a Greek classic – a cool-as-a-cucumber, appetizer dip that can be extended into the main part of the meal. This is an excellent recipe from Joyce Goldstein’s Mediterranean Cooking. It’s great as an hors d’oeuvre with pita bread triangles, or as a condiment with roast chicken (or lamb) and rice pilaf. The secret ingredient is the fresh mint.
2 c. plain yogurt
1 small cucumber, peeled, halved lengthwise, seeded and coarsely grated
2 large cloves garlic, minced
2 t. pure olive oil
2 t. lemon juice
3 T. chopped fresh mint
Freshly ground pepper
1. Line a sieve with cheesecloth (or a doubled paper towel) and place over a bowl. Spoon the yogurt into the sieve, cover and refrigerate for at least 4-6 hours or as long as overnight.
2. Place the grated cucumber in a sieve set over a bowl, sprinkle with salt and let drain for 30 mins. Then rinse off the salt and gently squeeze the cucumber dry.
3. In a bowl, combine the drained yogurt, garlic, olive oil, cucumber, lemon juice, and chopped mint. Season to taste with salt and pepper.
4. Cover and refrigerate until serving. Garnish with fresh mint sprigs, if desired.
Cook’s notes: I use low-fat Mountain High plain yogurt; I’ve tried Fage yogurt, thinking that Greek-style yogurt would be better, but it was way too thick and heavy. I just put the garlic through a garlic press (no mincing for me!); I just sliver the mint, I don’t really chop it. And I don’t add extra salt after salting the cucumbers; it doesn’t need it. I do add pepper, of course.