KCB 11.5: Greek Cucumber and Yogurt Dip (Tzatziki)
Greek Cucumber and Yogurt Dip (Tzatziki)
Here's my version of the refreshing Greek cucumber-and-yogurt dip that is great served with crisp raw vegetables. The yogurt is hung for a few hours to drain off some of its whey; then it's folded with shredded cucumber and garnished with fresh herbs. Serve as a dip with chunks of vegetables such as blanched cauliflower and broccoli, squares of red or green peppers, celery wedges, baby tomatoes, carrot spears, or slices of fresh flat-bread.
• PREPARATION TIME: 5 minutes
• YOGURT HANGING TIME: 2 hours
• YIELD: About 2 cups (500 ml)
• YOGURT HANGING TIME: 2 hours
• YIELD: About 2 cups (500 ml)
• 2 cups (500 ml) plain yogurt
• 1 medium green cucumber
• 1 tablespoon (20 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 2 teaspoons (10 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) chopped fresh parsley
• 1 medium green cucumber
• 1 tablespoon (20 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 2 teaspoons (10 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) chopped fresh parsley
1. Line a sieve with a double thickness of cheesecloth. Place it over a bowl, spoon the yogurt into it, and allow to drain for 2 hours, preferably in the refrigerator.
2. When the yogurt is drained, semi-peel the cucumber, allowing some of the green under-skin to remain. Slit the cucumber in half, seed it, and grate it coarsely. Squeeze out the excess moisture.
3. Empty the drained yogurt into a bowl and add the cucumber, lemon juice, salt, and pepper.
4. Heat the olive oil in a small pan until slightly hot and momentarily saute the asafoetida until it becomes fragrant. Add the oil and asafoetida to the bowl of yogurt and cucumber, add half the parsley, and combine well. Garnish with parsley and serve chilled.
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