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Tzatziki Recipe

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This recipe for Tzatziki, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Hunter
Added: Wednesday, September 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 container (16 oz.) plan low fat yogurt
½ English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
½-2 tsp. salt
1 – 2 garlic cloves, chopped (use pre-chopped garlic)
1 tbsp. Chopped fresh mint or dill plus additional sprigs
1 tbsp. Extra virgin olive oil
½ tsp. red wine vinegar
¼ tsp. ground black pepper
½ lemon (squeeze ¾ into mixture)

(Double this recipe)

Directions:
Directions:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover & refrigerate over night. Transfer drained yogurt to medium bowl & discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 tsp. salt. Let drain at least 1 hour at room temp., or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef’s knife, mash garlic to a paste with remaining ½ tsp. salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temp., topped with cucumber slices and mint sprigs.

Personal Notes:
Personal Notes:
Tzatziki is normally found on a gyro. But you can also use it as a dip . .or what I like to do is put it on slices of french bread. My girlfriend and I got turned on to this when we were in Greece in 2001. The Tzatziki was served at every meal with french bread. We practically made it a meal! So when we got back, I worked on duplicating the recipe. It's pretty good!

 

 

 

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