Wednesday, March 21, 2012

Just Pass Me the Bowl.

One of my favorite things to eat is souvlaki.  Pork, chicken (lamb ehhh not so much).
I'm pretty sure the reason I love it so is not necessarily for the meat.
Its the love in a dish.
Cool and refreshing, hints of dill and garlic mixed with crunchy cucumbers.  I could just eat it all up, not share even.

When I make it there's not really exact measurement of ingredients.  Its more a matter of tasting as I go, needs more of this - pop it in....

The first thing you need to know is you really need to use a good quality yogurt.  As much as I am "fat" conscious there are some things that just require the full fat.  To me, this is one of them.
Now Greek yogurt is all the rage these days but I use a Balkan style - Astro 2% actually.
Make sure to look for a yogurt that is all natural, no extras like cornstarch - doesn't let you drain it well. (thanks for the info Mom)
On top of good yogurt, you're going to need a few key items to make this a success for you.
Cheesecloth and a strainer - SO important!
Food Processor or a box grater
And then of course your cucumber, dill (either fresh or dried), lemon and garlic.

So here goes, you're about to make a great accompaniment to your Greek meal or a super dip for your pitas!!

Take about 1 cup yogurt and pop in into a cheesecloth lined strainer.  Place it over a bowl and leave it on the counter at least an hour. 

Some drain longer even overnight, I say BAH, as long as you see good liquid released after your hour you are a-ok!
I like to cut my cucumber in half and take out the seeds (even in a "seedless" one) with a spoon and then grate it up.  For the amount you're making you may only need half a cucumber (depending on size).  Take it and get out as much liquid as possible by wringing it in a clean towel.

Take your drained yogurt and place it into a clean bowl, adding your cucumber.  Add 2-3 cloves of garlic (if you have a press use it or a zester - you want it to be minced very finely or grated) about a teaspoon of dill, about a tablespoon fresh lemon juice and some salt and fresh cracked pepper to taste.
Stir it all up and let sit in the fridge to let the flavors marry.  I also like to chop up a little feta and throw it in...mmmm salty feta!

Hope this post allows you to make the best tzatziki ever!
Stop buying it!!
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  1. You are speaking my language! We LOVE tzatziki! I totally agree that you need the full-fat yogurt for it. And a lot of garlic! But that might just be our thing :)

  2. I right in there with BOTH of you! I'm a huge tzatziki fan, and your recipe sounds right on target :) The only way mine differs is that I add a little EVOO and sometimes mint if I have it. I could eat it every day and often do in the summer. Thanks! :)

  3. Now this is one refreshing dish! Eat it by the spoonsful, put it on a sammich, dollop it on a bagel!! Luv your recipe! xox Ally :)