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Tzatsiki
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Epicurious | October 2009
by Michael Psilakis
How to Roast a Lam b: New Greek Classic Cooking
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yield: Makes 1 quart
50% would make it again
This is the one sauce you must make. It's a classic and very
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2½ forks
easy to prepare, but be sure you use only a superior quality
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Greek yogurt or labne... more ›
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main ingredients
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1 English cucumber, peeled
10 cloves garlic, smashed and finely chopped
1 cup distilled white vinegar
4 shallots, thickly sliced
1 cup small, picked sprigs dill
2 1/2 cups strained or Greek yogurt or labne spread
2 tablespoons extra-virgin olive oil
Dill, Cucum ber,
Yogurt, Yogurt,
Shallot, Vinegar
c uisine
Mediterranean, Greek
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Pizza
Burgers
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Quick & Easy,
Condim ent/Spread
Mac and cheese
dietary c onsiderations
Vegetarian, Healthy
2 tablespoons fresh lemon juice
Kosher salt and cracked black pepper
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Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the
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cucumber into a very small, even dice. Transfer it to a mixing bowl.
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In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely
chopped but not puréed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula,
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adding olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt.
Taste for seasoning. You can store Tzatsiki in a covered, clean jar in the refrigerator for up to 1 week.
* The Wedge: Smear some Tzatsiki onto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces
of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.
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