Directions: |
Directions:Lightly peel and cut up the English Cucumber.
**If you use a regular cucumber, this is where you would slice it length-wise and scoop out the seeds with a spoon.
Place the cut up cucumber into a food processor and set it on puree.
**If you don't have a food processor, you can grate the cucumber instead of cutting.
Place your puree cucumber and/or grated cucumber into a cheesecloth over a bowl and squeeze out as much of the extra liquid as you can.
**If you don't have a cheesecloth you can place the cucumber in a strainer over a bowl in the refrigerator overnight to let the liquid slowly drip out of it. I recommend the cheesecloth.
OPTIONAL: In a medium bowl, combine yogurt, garlic, lemon zest, juice, and pepper and stir. Leave this in the fridge overnight if you are letting the cucumber strain overnight as well. It will give the mix more flavor. Add the Mint and the Dill when you add the cucumber.
If you are not straining overnight, you can place everything in the bowl at once and it is ready for serving.
Too warm up the pita, dampen a paper towel and wrap them up before putting them in the microwave for 30 seconds. Heating up the oven to 400º and placing them on a baking sheet will give them more of a crunch. You'll have to keep an eye on them though, because the time can vary and your pita might have pockets. |
Personal
Notes: |
Personal
Notes: Unless you just really like Dill, keep track of how much you are adding to the dish. Since I recommend using fresh Dill, it has the potential to overpower the other flavors.
If I don't want to leave the yogurt overnight, I add garlic juice instead of a clove. This isn't always an option, but don't let it stop you from serving the tzatziki fresh.
Buy a cheesecloth. It's a good investment and more versatile than you would think in cooking.
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This recipe for Tzatziki Sauce is from