Tzatziki is a wonderful zesty condiment that is often served with lamb. It can be served with any grilled meat. It is also great for dipping with veggies or pita bread.
The secret of a good tzatziki is a good thick yogurt and one that has a higher fat percentage. Lower fat yogurts can be used however they tend to be a bit thin and can make the tzatziki too watery. When I am in Canada I like Olympia Krema when I am in Greece I like to use the goat yogurt.
Ingredients
Serves 4 to 6
2 cups plain thick yogurt
1 English Cucumber (can be peeled or not. I prefer to add the peel)
2-3 crushed garlic cloves
1 tbsp chopped fresh dill
1 tsp vinegar - red wine vinegar
1 tbsp olive oil
½ tsp salt
Method
Grate cucumber and place in a colander. Sprinkle salt over the cucumber and let sit while getting other ingredients ready. This step helps to take more of the water out of the cucumber. In a bowl add yogurt, dill, Zeus, vinegar. With your hands squeeze the cucumber to get out all the water. I usually take a small handful, squeeze out the water, add to my mix and repeat till all the cucumber is in the bowl. Mix up. Place in a serving bowl. Keep in fridge until ready to serve. This can be made up the night before and is actually better as it gives time for the flavors to marry. To serve place a couple olives on top and drizzle with the Zeus! Lasts in the fridge for 3 days, it is likely still good after that, but tends to get runny.