- Yield: 1 1/2 cups
- 1 1/2cups plain low-fat Greek yogurt
- 1pound Persian or English cucumbers, peeled and seeded
- 3tablespoons extra virgin olive oil
- 1tablespoon fresh chopped mint or dill
- 1clove garlic, crushed (or more to taste)
- 1tablespoon fresh lemon juice (or more to taste)
- 1/4teaspoon salt (or more to taste)
- Fresh mint sprig for garnish (optional)
- Strain the Greek yogurt for 2-3 hours in the refrigerator. If you’d prefer to use plain yogurt and not Greek, you’ll need to strain it for 14-15 hours to get the right consistency. (If you don’t know how to strain yogurt, you can find instructions here: How to Strain Yogurt.)
- Pulse the cucumbers in the food processor or hand chop to desired texture. I like them chopped small, but not minced. Bigger chunks will result in chunkier tzatziki. It’s a matter of preference. You can also grate them, if you prefer.
- Cut out an 18-inch rectangle of cheesecloth and fold into two layers. Place chopped cucumbers in the center of the double-layered cloth. Gather up the cheesecloth and twist at the top to form a bundle.
- Squeeze the bundle several times over the sink, twisting the bundle tightly to get rid of as much liquid as possible. If you don’t have cheesecloth, use a thin dishtowel instead.
- Place strained yogurt in a medium mixing bowl. Add the drained cucumber pieces from the cheesecloth to the bowl along with the olive oil, chopped fresh mint or dill, crushed garlic, lemon juice, and salt.
- Use a fork or whisk to blend the ingredients together.
- Taste the tzatziki; add more garlic, lemon juice, or salt to taste if desired. Serve cold. Store in the refrigerator.
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