Tsatziki - Greek Cucumber Sauce

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Tsatziki - Greek Cucumber Sauce

 

1 Cucumber, grated

1 Pinch fresh Dill, diced, to taste

4 Clove Garlic, minced

2 Tablespoon Olive Oil

1 Pinch Pepper, to taste

1 Pinch Salt, to taste

1 Teaspoon Vinegar

2 Cups Yogurt, drained thru cheese cloth overnight (or

a coffee filter)

 

 

 

Grate the cucumber (I like to leave the skin on, for

color).

 

Strain cucumber tightly using a cheese cloth, until

the cucumber is very dry.

 

Mix in all other ingredients.

 

Servings: 6

 

Source: Eat Greek Tonight

Formatted by Chupa Babi: 12.26.07

 

ChupaNote: use Greek yougurt if you can get it. I also

use English or Kirby cucumbers, as the skins are

thinner and the seeds not a worry. The Greeks serve

this with everything roasted, as a starter with raw

veggies, thinned with milk as a soup. If you don't

care for dill, use fresh mint (I use a generous

tablespoon minced). Use white vinegar or if you have

it, Japanese rice vinegar (its mellower).

 

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