Tzatziki, (pronounced ta:t:si:ki) is a yogurt based dip from Greek cuisine. It is very similar to cucumber raitha differing only in the addition of certain ingredients like, olive oil and vinegar. Aromatic herbs like mint, dill (sabsige) are added to make the dip even more delicious. Mint leaves can be cut into chiffonades (mint leaves stacked up, rolled and then cut into thin long strips) or the dill leaves can be finely chopped and added to the dip. This emerald light green coloured grated cucumber dip is very refreshing and cooling. Make this for your Mediterranean platter, recipe up next on FOI. From top left, roasted red pepper hummus, plain hummus and tzatziki. As promised, I am posting the part of the photo of the mega Mediterranean platter. Perfect for the upcoming weekend.
- ½ Cup grated cucumber
- 1 clove grated garlic
- ½ Tsp ground black pepper
- Salt to taste
- ½ Tbsp red wine vinegar or regular vinegar
- ½ cup whisked thick or Greek style strained yogurt or regular hung curd
- ½ Tbsp olive oil
- Few mint leaves or dill leaves
- Wash a piece of cucumber well, no need of peeling, grate the cucumber
- Take hung yogurt or strained yogurt in a bowl. Whisk lightly with a spoon or a whisk
- Add grated cucumber
- Add grated garlic. Mix well
- Drizzle in olive oil and red wine vinegar. Mix well
- Add ground black pepper and salt
- Add chopped mint leaves or dill leaves
- Chill for 15-20 minutes. Serve this as a dip. Cool and refreshing!
Mix the dip just 15-20 minutes before serving. Cucumber stays crunchy and does not let out a lot of water and make the dip turn watery
Adjust seasoning as you want
Stepwise:
Wash a piece of cucumber well, no need of peeling, grate the cucumber
Take hung yogurt or strained yogurt in a bowl. Whisk lightly with a spoon or a whisk
Add grated cucumber
Add grated garlic. Mix well
Drizzle in olive oil and red wine vinegar. Mix well
Add ground black pepper and salt
Add chopped mint leaves or dill leaves
Chill for 15-20 minutes. Serve this as a dip. Cool and refreshing!
