Tzatziki

Ingredients for 4 servings:

• 600 g Greek sheep’s milk yogurt (6-8% fat, alternatively 5 pots of Bulgara yogurt (175 g each))
• 3 small cucumbers (garden cucumbers), or one large, firm salad cucumber, about 400 g
• Salt
• 3 cloves garlic
• 1 tbsp vinegar (white wine vinegar)
• 2 tbsp oil (olive oil)
• 2 sprigs mint, fresh

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Yogurt with cucumber

Place a large coffee filter bag into a conical sieve or line a hair sieve with a flannel cloth and add the yogurt. Hang the sieve over a bowl and let the yogurt drain for about 20 minutes, until it is fairly firm. Meanwhile, wash the cucumbers, trimming off the stems and flower ends. Coarsely grate the cucumbers with the skin on. Mix in 1 teaspoon of salt and let stand for about 10 minutes to draw out the water. Place the cucumbers in a sieve and squeeze some of the liquid. Peel the garlic. Place the yogurt and cucumbers in a bowl. Press in the garlic with a garlic press. Add the vinegar and olive oil and mix everything thoroughly. Season tzatziki with salt and chill for about 10 minutes. Serve garnished with mint leaves. Tzatziki is a popular starter served with bread, but it also goes well with lamb chops, fried or grilled fish. A light, dry white wine or retsina is recommended.