- 2 medium cucumbers
- 6 cloves garlic, peeled
- 2 lbs (4 cups) Greek-style yogurt
- 2 tbsp vinegar
- Freshly ground black pepper
- 4 tbsp olive oil
Greek-style yogurt is available at specialty Greek or Middle Eastern delicatessens, otherwise substitute plain yogurt. To eliminate the possibility of a strong garlic aftertaste, simply crush the garlic to a paste with a mortar and pestle before adding to the other ingredients. Chopped fresh dill or mint is often added, although I prefer to add finely crumbled dried mint or spearmint. Tzatziki is a great sauce for broiled chicken or fish. In Greece, it is almost always added to one of the most popular street snacks, souvlaki or gyros pita wraps.
Grate the peeled cucumbers and place in a colander, weighted down with a plate for about 15 minutes, so that some of their liquid drains out. Gather up in some muslin and squeeze any remaining liquid out. Place the garlic cloves and a little salt in a mortar. Crush with the pestle until the garlic is pureed.
Put the cucumber, garlic, yogurt, vinegar and pepper into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Cover and refrigerate until ready to use.
Serves 4 to 6