This Greek sauce is served on grilled meats or as a dip.
τζατζίκι (Greek)
/tzatzíki/
/tzatzíki/
Makes 2 ½ cups (600 ml)
traditionally, sheep or goat milk is used or
2 cups (480 ml) plain organic yogurt or Greek yogurt (almond yogurt-dairy free)
1 tsp. (5 ml) sea salt
4 chopped garlic cloves
2 tsp. (10 ml) each: dill and mint or parsley
½ organic lemon juice
1 organic cucumber
1. Cut the cucumber in half.
2. Sprinkle salt over the cucumber. Let it drain about half an hour.
3. Rinse off the salt.
4. Shed the cumber in a bowl.
5. Add the garlic, dill, mint/parsley, yogurt, and lemon juice.
6. Mix well.
7. Serve cold as
- an appetizer dip
- add to a cold soup (Turkish cuisine)
- thin with water and serve as a soup (Bulgarian, Macedonia, or Serbian cuisine)
- added to other meze (Arabic for the Spanish tapas) dishes (Iraq cuisine)
- used kefir instead of yogurt to make a drink to pour over mixed vegetables or eggs (Caucasus Mountain cuisine)
- use a thicker yogurt with chopped nuts and raisins (Iran cuisine)
- use coriander, cumin, mint, cayenne pepper for Indian raita dish or served over raw vegetables and fruit
