Tzatziki

Makes about 2 cups

1/2 European cucumber, peeled and seeded 
Salt 
2 cups plain yogurt, drained 4 hours 
4 cloves garlic, mashed in a mortar or minced 
1 tablespoon fresh mint, chopped, optional 
1 tablespoon fresh dill, chopped 
1 tablespoon extra-virgin olive oil, optional
2-3 teaspoons lemon juice 

Grate cucumber on the large holes of a hand-held grater until you have 1 cup of 
grated cucumber. Spread cucumber on several layers of paper towels, salt lightly 
and let drain for 15 minutes. To keep tzatziki rich and thick, be sure to blot 
cucumber thoroughly. In a bowl, combine drained yogurt, cucumber, garlic, mint 
(if using), dill, olive oil (if using), and lemon juice to taste. Stir to mix well, season 
with salt and serve. This may be made ahead a day, but do not add garlic until the
day of serving.
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