Sides
Caitlin’s tzatziki
Το τζατζίκι της Κέιτλιν
This T zatziki might technically be Yiayia’s recipe, but after bringing it to almost every family gathering, Caitlin has more or less claimed it as her own. Like the other simple dishes in this cookbook, this one requires good quality ingredients . And in this recipe, a good yoghurt makes all the difference. When shopping, pay attention to the label. Greek yoghurt is traditionally strained to remove the whey, giving it a naturally thick texture, while Greek-style yoghurt is usually regular yoghurt bulked up with thickeners and gums to imitate the real thing. For the best tzatziki, start with the thickest Greek yoghurt you can find. The thicker the yoghurt is to begin with, the better.
Main
Ingredients
- 1 ¼ cup of Greek yoghurt
- 1 large cucumber
- 2 cloves of garlic
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- Salt
- Pepper
Method
- A few hours before serving, or ideally the night before, prepare the yoghurt base for your tzatziki. The thinner your yoghurt is to begin with, the longer it will need to drain
- To set up your draining station, sit a sieve over a large bowl and line it with cheesecloth, letting the cloth drape over the sides. If you don’t have cheesecloth, a Chux wipe, thin kitchen cloth, or 4–5 layers of paper towel, will work
- Spoon the yoghurt into the lined sieve, gather the cloth around it to form a tight bundle, and place it in the fridge. Leave it to drain for several hours or overnight, allowing the excess liquid to slowly drip out
- When you’re ready to assemble the tzatziki, grate 1 whole cucumber using the medium side of a grater. Squeeze or drain out as much liquid as possible and set aside
- Finely dice 2 cloves of garlic
- In your serving bowl, add the thickened yoghurt, grated cucumber, and garlic. Mix well, then drizzle with olive oil and lemon juice
- Season with salt and pepper to taste, and give everything one final stir before serving