When I travel out of the country, one of my favorite things is getting to experience local cuisine and new cultural foods. Unfortunately, I have never been to Greece, but Greeks know food. I have no doubt that if I ever were to travel to Greece, I would not go hungry!
With that said, the next recipe I wanted to try with cucumbers form our garden is tzatiki, which is a Greek cucumber yogurt. If you have ever had a gryo, this is the delicious white sauce that is served on top.
Surprisingly, this sauce is super easy to make. We are hosting a family reunion on Saturday, so I thought this we would perfect to make and share! I tripled the recipe I found by Dr. Kyle Willets because we wanted to make a lot for the party, but you can cut this in half if you want. Honestly, I would probably make this much even if I wasn’t having a party.
Here is what you need:
3 medium-large cucumbers
1 1/2 lemon
6 garlic cloves
1 cup of fresh dill
3 Tbsp of salt
The recipe said to cut the cucumbers in half and scoop out the seeds. Then dice the cucumber; sprinkle with salt; and hang them up in a dish cloth or muslin. We had some cheese cloth lying around, and that worked just as good. I wasn’t sure what he meant by “hang” as we couldn’t figure out where to hang them from?
Our salad spinner has been living on our counter top because our garden has produced so much lettuce, and Sam had a brilliant idea of allowing the cucumbers to cure in the bowl. His idea was essential to pump out the water with the spinner. This worked really well and after twenty minutes of soaking in the salt and spinning the cucumbers, there was about a cup of water in the bowl. Per the instructions, we also squeezed the cloth to remove as much water as we could.
I cut the garlic gloves and squeezed in the lemon; added the Greek yogurt and chopped up the fresh dill! Voila!
I honestly don’t think the bowl is going to last until the party. We’re planning on serving the tzatziki as a dip with lamp skewers and pita bread. This recipe is so yummy!