I am, at this very moment, stuffing my happy face with mounds and mounds of tzatziki. This is THE best batch the hubby has ever made. Drool!!! I figured since I’m slobbering all over the place that I’d give you the recipe too. You can also find this in my cookbook, Darn Good Eats. Mmmm….
Here’s the recipe as it appears in the cookbook:
Oh, do I love this. I love this so much that the plate in the picture got an extra special placemat upon which to sit. Tzatziki is royalty in this house and deserves to be treated as such.
Just so you know, this is not your everyday tzatziki. No sirreebob! This recipe has evolved through many variations and has ended up like no other tzatziki on earth. It’s got some weird ingredients that you wouldn’t expect to find in it (I actually frowned when Grant first told me what he put in it, thinking it would be inedible) but it is incredibly delicious. And, it’s crazy healthy. So you can eat and eat and eat and not feel the slightest bit of guilt.
- 16 ounces of plain Greek yogurt (get the low fat one to keep it healthy or get the nothing-but-fat one to make it extra creamy. I actually prefer the texture of the low fat yogurt).
- 2 large, peeled cucumbers
- Approximately 1 teaspoon of finely chopped dry mint from the spice section at the store (sounds gross, right??). If you use fresh mint, use a tablespoon.
- 1 rounded tablespoon of finely chopped fresh dill
- 1 – 1½ tablespoons of fresh lemon juice (I like WAY more than this, but it’s better to start slow and add more if you need it)
- 4 cloves of garlic, pressed, minced or cut up very small (I personally like slightly more than 4 cloves)
- Salt and pepper, to taste
- Peel the cucumbers.
- Quarter the cucumbers lengthwise and then cut the quarters lengthwise again.
- Take the knife and slice the seeds off the top of each strip of cucumber (you won’t use the seeds in the recipe).
- Cut the eights lengthwise a couple more times so you have 16 – 32 long, skinny, deseeded strips of cucumber.
- Cut the cucumber strips into tiny pieces.
- Put the cucumber into a bowl.
- Add the rest of the ingredients and stir.
- Refrigerate for at least an hour before serving.
- Serve with warmed pita bread.
You can also serve it on a pita smothered in gyro fixings. We buy gyro meat at the store (we have to go to a fancy schmancy store to find it) and cook it up like bacon. Then chuck a bunch of sliced tomato and red onion on it, add the tzatziki sauce, wrap it all up in a warm pita and you have one heck of a scrumptious meal.
One rather special element of this tzatziki is that we don’t puree it. Just about everywhere you go the tzatziki is smooth. Well, I don’t want it smooth. I like it with tiny cucumber chunks. To me, it’s more substantial that way. It’s not just a dip; it feels like you are eating an actual meal.
Feel free to puree the recipe I’ve just given you, but you will be breaking the tzatziki rules and I’m afraid we just can’t have that. Kidding! If you are unsure about the cucumber chunks, take half of the recipe and puree it and then do a taste test and compare it to the chunky version. Or puree half of it and mix it together with the un-pureed half. That way it’s just a little chunky. I’m gonna bet that you like the chunkier one better. It is one of the freshest tasting foods you’ll ever eat.