Tzatziki
A refreshing Turkish sauce made from thick yogurt with cucumber, garlic, and mint — the perfect accompaniment to meat dishes, lavash, or simply crispy vegetables.
Ingredients
- 500 g Plain yogurt
- 2 tsp Lemon juice
- 1 tbsp Extra virgin olive oil
- 1 tbsp Dried mint
- 1 pcs Cucumber
- 2 clove Garlic
Instructions
- Set a fine-mesh sieve over a large bowl, line it with a thick layer of unbleached paper towel or clean cheesecloth, and add the yogurt. Cover with another layer of paper towel and refrigerate for at least 12 hours to allow the excess liquid to drain — the yogurt will become thick and creamy.
- In a bowl, combine the lemon juice, most of the olive oil, and dried mint. Mix well and let sit for a couple of minutes to allow the mint to bloom and release its aroma. Then add the strained yogurt and stir until smooth. Discard the liquid that drained from the yogurt — it is no longer needed.
- Cut the cucumber lengthwise in half and use a teaspoon to scrape out the seeds. Then cut each half crosswise — this makes it easier to hold. Grate the cucumber on a coarse grater directly into the bowl where the yogurt drained. Squeeze the grated cucumber by hand or through cheesecloth to remove as much liquid as possible.
- Add the squeezed cucumber, minced or grated garlic, and ¾ tsp of salt flakes to the yogurt mixture. Mix well. When serving, drizzle with a thin stream of olive oil and sprinkle with a pinch of dried mint.