Caitlin's Tzatziki
Το τζατζίκι της Κέιτλιν
This Tzatziki 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 many dishes in this cookbook, simple dishes require good quality ingredients. And in this recipe, a good yogurt 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 yogurt is to begin with, the better.
Ingredients
- 1 ¼ cup of Greek yogurt
- 1 large cucumber
- 2 cloves of garlic
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Salt
- Pepper
Method
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- A few hours before serving, or ideally the night before, prepare the base for your tzatziki. The thinner your yogurt is to begin with, the longer it will need to drain
- To set up your draining station, place 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 yogurt 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, finely grate 1 whole using the medium side of a grater. Squeeze or drain out as much liquid as possible and set aside
- Finely dice 2 cloves of
- In your serving bowl, add the thickened yogurt, grated cucumber, and garlic. Mix well, then drizzle with and
- Season with and to taste, and give everything one final stir before serving
From Yiayia's Fridge · page 87