TZATZIKI (Greek cucumber and yogurt sauce, adapted from Estiatorio Milos, about 1 cup)
1 English cucumber, peeled, seeded and diced (Be careful to get rid of all the seeds, as they will make the finished tzatziki watery.)
1 garlic clove
2 tablespoons olive oil
1 cup plain yogurt (preferably goat’s or sheep’s milk)
1 tablespoon fresh lemon juice
1 tablespoon minced fresh dill (optional)
pita toasts to accompany
- Toss cucumber with ¼ teaspoon each of salt and pepper in a colander and drain after 15 minutes.
- Meanwhile, mince and mash garlic to a paste with ¼ teaspoon salt, then whisk together with olive oil, lemon juice, yogurt and ¼ teaspoon pepper.
- Squeeze any excess water from the cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt and dill.
adapted from Gourmet Magazine, May, 2008