Cucumber
and yogurt dip. This dip is extremely popular throughout Greece and is
almost always included in the assorted appetizers served in restaurants and
tavernas. On a trip to Greece we quickly learned that if one at the
table eats Tzatziki we all do!
INGREDIENTS: 2 cups plain yogurt
2 large cucumbers
1 tablespoon minced garlic
1 tablespoon white vinegar
2 tablespoons olive oil
Salt and pepper to taste
DIRECTIONS: Put yogurt in a cheesecloth-lined sieve over a bowl. Drain several hours
or overnight in the refrigerator.
Hand method
Peel, seed, and coarsely grate cucumbers. Drain well. Add garlic, vinegar,
olive oil, salt, and pepper to cucumbers and mix well. Add drained yogurt
and blend. Serve with toast points, crackers, or pita bread.
Food processor method
Grate peeled and seeded cucumber; set aside to drain. Add garlic, vinegar,
olive oil, salt, and pepper. Pulse with a quick on-off. Place in a bowl and
combine with cucumber and yogurt.
Yield - 2 cups
Tzatziki
Tzatziki (τζατζίκι;
also transcribed jajiki) is a Turkish and Greek meze, or appetizer, also
used as a sauce or dip. The Greek word is derived from the Turkish cacık,
which means a form of chutney. It is made of yoghurt (which in Greece and
Turkey is usually made of sheep or goat milk), cucumbers (either pureed and
strained or seeded and finely diced), onion, and garlic for taste—in Greece
this can be as much as a whole head of garlic for a large bowlful of
tzatziki. It is usually seasoned with olive oil and diverse herbs including
dill or mint, and usually a spoonful of vinegar is added. It is often served
with pita bread as the first course of a meal, with black olives on top or
served separately. It is one of the standard components of the Turkish kebab
or Greek Souvlaki and gyros.
Τρίβουμε το αγγούρι σε χοντρό τρίφτη. Αν η φλούδα του είναι μαλακή, μπορούμε
να την αφήσουμε για χρώμα. Λιώνουμε ή ψιλοκόβουμε τα σκόρδα και τα
προσθέτουμε μαζί με το γιαούρτι. Ψιλοκόβουμε τον άνιθο και τον προσθέτουμε.
Ρίχνουμε λάδι και αλάτι. Ανακατεύουμε.
Cucumber
and yogurt dip. This dip is extremely popular throughout Greece and is
almost always included in the assorted appetizers served in restaurants and
tavernas. On a trip to Greece we quickly learned that if one at the
table eats Tzatziki we all do!
Tzatziki (τζατζίκι;
also transcribed jajiki) is a Turkish and Greek meze, or appetizer, also
used as a sauce or dip. The Greek word is derived from the Turkish cacık,
which means a form of chutney. It is made of yoghurt (which in Greece and
Turkey is usually made of sheep or goat milk), cucumbers (either pureed and
strained or seeded and finely diced), onion, and garlic for taste—in Greece
this can be as much as a whole head of garlic for a large bowlful of
tzatziki. It is usually seasoned with olive oil and diverse herbs including
dill or mint, and usually a spoonful of vinegar is added. It is often served
with pita bread as the first course of a meal, with black olives on top or
served separately. It is one of the standard components of the Turkish kebab
or Greek Souvlaki and gyros.