Last week I got into the Greek food mood and decided to make a whole Greek meal! By the time I had made everything the sun had gone down, and the only picture I could snap was of the tzatziki:) Along with the tzatziki I served Kofta Kebabs and a Couscous dish that contained roasted veggies and a cilantro and parsley pesto. The kebabs are served with flat bread.
Tzatziki
Yields:1 1/4 cups
2 cups plain whole milk yogurt or 1 cup greek yogurt
1 medium cucumber, shredded
2 teaspoons salt
1 1/2 cloves garlic
1 Tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon dried mint, crumbled( I did not have this so I just left it out)
If using whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in ti , set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in bowl. Grate cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons of salt and rub into the cucumber with your hands. Set aside for 20 minutes, then squeeze the cucumber to express as much liquid as possible. Smash the garlic, sprinkle with a generous pinch of salt, and with the flat side of a large knife, mash and smear the mixture to a course paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into yogurt. Refrigerate for at least 1 hour before serving.
