Tzadziki

[Rachel Perlow]

Tzadziki

Serves 4 as Side.

Inspired by the Souvlaki and Tzadziki thread. The other half of the cucumber can be sliced for dipping in or garnishing this or other salads typically served with this kind of meal (like hummus or babaganouj).

Yields about 1.25 cups.

• 1/2 long english cucumber (the no seed, no wax kind, usually wrapped in plastic)
  
• 1 tsp salt
  
• 1 clove garlic, mashed
  
• 7 oz greek yogurt (thick and rich*)
  
• 1/4 c fresh parsley, chopped
  
• 2 T fresh lemon juice
  
• 1 T olive oil
  
• freshly ground black pepper
  

Finely grate the unpeeled cucumber (a lot of the peel won't go through the grater and it is an unwaxed cucumber, if using regular waxy cucumber, peel & remove seeds before grating). This should yield about 1/2 cup. Mix most of the salt into the cucumber and place in a colander in the sink or over a bowl. Allow to sit for about 1/2 hour. Then squeeze out as much moisture as you can. First against the sides of the strainer, then wrap in paper toweling and squeeze some more (don't rinse, most of the salt will go out with the liquid and you need some in the recipe).

While the cucumber is mascerating, mince then mash the garlic together with a pinch of salt. Put the garlic/salt into a bowl with the yogurt, parsley, lemon juice, olive oil and pepper. When the cucumber is fully drained & squeezed, add it to the yogurt mixture. Taste for seasoning, it may need additional salt or lemon juice, chill and serve.

* To substitute non-fat plain yogurt, drain 2 cups in a colander lined with cheese cloth placed over a bowl, in the fridge overnight.

Keywords: Easy, Sauce, Dip, Side, Salad, Middle Eastern

( RG1102 )