Tzatziki (Yogurt and cucumber sauce)
So I love me some Mediterranean and Middle Eastern foods. All those herbs and spices
Pack an awesome punch of flavor without adding a ton of salt. Incidentally I’m trying to take in 500-1500mg of sodium daily, if I can.
I will use this on grilled meats of all types, beef, lamb, chicken, or fish, it is delicious.
*2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
*1 medium cucumber, peeled, halved, and seeded
*2 teaspoons kosher salt, plus a pinch
*1/2 clove garlic
*1 tablespoon extra-virgin olive oil
*1 teaspoon lemon juice
*1/2 teaspoon dried dill
If you’re using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and dill into the yogurt. Refrigerate for at least 1 hour before serving.
Yield: 1 1/4 cups
Prep Time: 5 minutes