John Myers
Ingredients for 4 servings:
- 250 g cream cheese
- 250 g yogurt
- 1 cup sour cream or creme fraîche
- 1 cucumber(s)
- 1 small chili pepper(s)
- 1 tbsp cumin
- 1 tbsp peppermint, fresh or dried
- Salt
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
for those who can’t tolerate garlic or have to go to work the next day…
Peel the cucumber, halve it, and remove the seeds with a spoon. Coarsely grate the cucumber, squeeze out about half a cup of the cucumber juice, and drain it to prevent the tzatziki from becoming too runny. Mix in the quark, yogurt, and crème fraîche and stir to combine. Add the deseeded and finely chopped chili and the finely chopped fresh or shredded dried peppermint (do not use tea bags—the quality is too poor!). Briefly roast the cumin seeds whole in a pan without fat until they brown. Do not let them get too brown, or they will become bitter! Place the roasted cumin seeds in a grinder and grind them over the cucumber yogurt, then add salt and season to taste. Add more or less chili, peppermint, and cumin to taste. A very refreshing tzatziki that goes very well as a dip or with grilled meat.
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