in Greece

Tzatziki

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Ingredients for 4 servings:

  • 600 g yogurt (Greek sheep’s milk yogurt (alternatively cream cheese yogurt mix)
  • 3 small cucumbers or salad cucumbers
  • n. B. Salt
  • 2 cloves garlic – can be more
  • 1 tbsp vinegar (white wine vinegar)
  • 2 tbsp oil (olive oil)
  • 2 sprigs mint, fresh
  • pepper
  • Herbs (salad herbs)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Line a conical sieve with a coffee filter. Pour in the yogurt and let it drain for about 20 minutes. Meanwhile, wash the cucumbers and coarsely grate them, including the peel. Mix in 1 teaspoon of salt and let stand for 15 minutes to allow the grated cucumbers to absorb the water. Peel the garlic. Place the yogurt and squeezed cucumber in a bowl. Press in the garlic. Add the vinegar and olive oil and mix thoroughly. Season with pepper and salad greens. Refrigerate overnight and garnish with mint leaves before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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