Genève’s Kitchen

Genève’s Kitchen header image 2

Cool as a Cucumber

July 5th, 2006 · 9 Comments

tzatziki.jpgTzatziki combines the refreshing ingredients of silky yogurt, crisp cucumber, and lively dill (I've noticed some recipes call for mint instead of dill too).  I love this dip served simply with some toasted pita but another great way to enjoy tzatziki is as a condiment alongside salmon or with falafels.  It's a breeze to whip up and gets even better the day after you make it as the flavors will intensify as they marinate together. 

Here's my simple version of tzatziki:

1 Cup Greek style yogurt (I used some that I found at Trader Joe's and it was delicious, another brand that you can look for is called Total)

1/4 finely chopped English cucumber – I like to use English cucumbers because you can leave the skins on them and they don't have too many seeds, I scrape out the seeds

1 Tablespoon dried dill (or mint if you prefer)

1 clove garlic finely minced

1/2 teaspoon sea salt

Freshly cracked black pepper

1)  I begin by preparing the garlic, mincing it as finely as possible and then sprinkle with the sea salt and continue to mince.  The coarseness of the sea salt will help further mince the garlic and then you can use the side of the blade of your knife to mush the garlic and salt into a paste.  Creating a paste will allow the garlic and salt flavors to permeate the yogurt sauce without overpowering it or causing anyone to bite into a chunk of raw garlic.  Add this paste to a small bowl. 

2)  Chop the cucumber lengthwise and using a spoon scrape out the seeds – you'll notice that the English cucumbers don't really have many seeds compared to the regular cucumbers so this part is easy.  Then finely chop the cucumber and add it to the small bowl with the garlic.

3)  Add the yogurt, dill, and a few turns of the pepper mill.  Stir all of the ingredients together.  Taste and adjust the seasonings to your liking.  Keep in mind that the garlic flavor will get stronger the longer it has a chance to marinate in the yogurt.  Store in the refrigerator until ready to serve.

Enjoy!

Tags: Dip · Sauces/Spreads

9 responses so far ↓