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Tzatziki



My son really, really loves tzatziki and can easily go through a huge tub of it in a day or two. I often buy it at my favourite Greek market, where they make the yogurt and the tzatziki themselves but when I can't get there, I make it myself. Greek yogurt isn't always easy to find in the supermarket and it's often really expensive when you do find it so I was pretty thrilled to find out that Loblaws has finally come out with it's own PC brand greek yogurt. I tried to buy it for three days in a row and my local Loblaws was totally sold out but I finally found two containers at another store and bought them both. I ate the first container as my morning breakfast for a week, adding a big dollop to a bowl of fresh fruit with a drizzle of honey and a big spoonful of mixed seeds (chia, flax and pumpkin mostly). It's very good, very thick and tart and although, it's not as fabulous as the stuff I get at the greek market, it is certainly good enough for the times that I can't get to the Danforth. The best part about this yogurt is that it is really thick and creamy and substantial but it is non fat yogurt so it tastes like a rich, fatty decadent treat but it's not.




So, on to the tzatziki. It really couldn't be easier when you already have nice, thick greek yogurt. No cheese cloth, no straining overnight. For every cup of yogurt, grate a half a cucumber that you have seeded, salt it lightly and let it strain for a bit in a mesh strainer while you get everything else ready. Mince your garlic, chop up some fresh mint if you like (some people use dill but I don't like dill and I never ate it with dill in it when I was in Greece so I feel good about that choice) and drizzle about 1 1/2 tbl of strong olive oil over the top. After the cucumber has strained for at least ten minutes, throw it in the bowl and mix it all together and that's it!





For every cup of tzatziki:
1 cup greek yogurt
1-2 garlic cloves, minced
1/2 english cucumber grated on a big box grater (if it's seedy, scoop the seeds out first and I don't peel)
1 1/2 tbls strong tasting olive oil
Kosher salt
1 tbls finely chopped fresh mint if you like mint

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