Here is a staple that the Greeks always have handy. Use it as a dip, use it as a sauce, tzatziki is one of those simple flavours that goes with so many things - including some other Greek tailgate dishes coming this way soon. If you're the type who struggles with the stove, but likes eating everyone elses gourmet, and don't they know it (!), your worries end here. Bring a bowl of this ZEN (zero effort nutrition) to the show, and they'll all be knocking on YOUR tailgate!
There is no one right way to make tzatziki, but this is about as close as it gets to a "concensus" flavour. Try this recipe (makes 5 cups):
Ingredients:
- 4 cups Greek yoghurt - plain is fine, but no "low fat"
- 2 cloves of garlic, crushed (if you can't stand garlic, don't do it
- 1/2 lemon, juiced
- 1 medium cucumber
- 1 tablespoon finely chopped fresh mint leaves (packaged will do)
- 1 teaspoon finely chopped dill (packaged will do)
- a healthy drizzle of olive oil
Method:
Peel the cucumber, cut in half lengthways, then cut each half in half again (lengthways). Take a spoon and scrape out the seeded centre of each quarter, leaving just the flesh. Throw away the seeds and coarsely grate or dice the cucumber. Put the cucumber in a sieve/colander, sprinkle with salt, mix, and set aside to drain for an hour.
While "resting" the cucumber, help yourself to a healthy glass or two of chilled full bodied Chardonnay.
Put all the ingredients in a mixing bowl and blend with a fork. If you want to do this with a machine, do it at a slow speed. Chill for at least 1 hour to allow the flavors to marry. if you are preparing the night before, add the lemon juice before serving. If you want to garnish the dish, use some fresh mint or coriander.
Serve this with:
as part of a mezethes platter, which might include:
- keftadakia (meatballs)
- olives
- pitta bread
- tiropitakia-spanakopitakia (small cheese pies/spinach pies) - coming soon
- dolmathakia (stuffed vine leaves) -coming soon
- kolokithokeftedes (zucchini sticks) - coming soon
- souvlaki
- etc etc
