Name: Tzatziki
Total time: 45 min
Ingredients: 1 European cucumber or 3 Persian cucumbers, finely chopped or grated; Salt; 2 cups drained yogurt; 2 to 3 garlic cloves, cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with 1/4 teaspoon salt; 2 tablespoons chopped fresh mint (more to taste); Freshly ground pepper; 2 tablespoons extra virgin olive oil (optional)

Called Cacik in Turkey, Tarator in the Balkans, Tzatziki in Greece, each version of this salad is a variation on a theme: yogurt, cucumbers, garlic, fresh herbs. The yogurt is thick, and pungent with mashed garlic, the cucumbers either finely chopped or grated, then salted and allowed to wilt. Walnuts enrich the Balkan version, which is also considered a soup, as is Cacik. India has its version too, raita, the cooling mixture that accompanies hot curries. Whatever the cuisine, it’s one of my favorite combinations, one I never forgo if I see it on a menu.

Tzatziki

European cucumber

Salt

yogurt

garlic salt

mint (more to taste)

pepper

extra virgin olive oil (optional)

Toss the cucumber with a generous amount of salt and leave in a colander in the sink to wilt for 15 to 30 minutes. Rinse and drain on paper towels.

Beat together the yogurt, garlic, mint, salt and pepper to taste, and olive oil. Stir in the cucumbers. Adjust seasonings and serve.

Tzatziki

Total: 45 minutes

Servings: 6

Cost: $4.42 /serving

Author : Martha Rose Shulman

Ingredients

Instructions

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