Tzatziki tastes best if you make it the day before, then the flavors will settle. When I lived in Crete, I made Tzatziki several times a week. I got the garlic from an old man who I used to cook for with some Greek friends. I picked the garlic at his garlic field behind the house. Tzatziki tastes great with everything that has been barbecued, bread, cucumber sticks or potatoes. And any time…
THIS IS WHAT YOU NEED TO MAKE TZATZIKI.
- 3 dl Greek yogurt. Or a plain yogurt that has been drained in a coffee filter.
- 1.5 – 2 cucumbers
- 4-6 pressed garlic cloves
- 1 teaspoon white wine vinegar, or squeezed lemon
- 2 tablespoons olive oil
- If you want to try another way to make it: You can vary the taste by having some sliced mint leaves or dill in the tzatziki.
HOW TO MAKE TZATZIKI
- Grate the cucumber with the biggest holes at your grater
- Squeeze out the water with your hands, then place in a strainer and salt the cucumbers. I usually put the strainer over a bowl so that the liquid can drain off. After 20-30 minutes it is done.
- Mix the cucumber with the yogurt, pressed garlic and vinegar.
- Last of all, you pour in the oil and mix again.
- Sprinkle some paprika powder on top, or sprinkle some olive oil on top.
- Store in a jar with a lid in the fridge until serving the Tzatziki.
By Malin Nordblom, Fab Foodie Sweden
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