TZAZIKI

Classic Greek and Middle Eastern Cucumber dip.

MUSIC NOW PLAYING:Greek bouzouki solo by Manolis Hiotis



INGREDIENTS:
2 cups plain full fat yogurt (high quality without gums and thickeners)
2 teaspoons creamed very fresh garlic
1 teaspoon sea salt
2 cucumbers, peeled, seeded and grated on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish

PREPARATION:
Drain yogurt for 1 hour in a cheese-cloth lined strainer to remove some of its water. In a bowl, combine the yogurt, garlic and 1/2 teaspoon salt. Sprinkle the remaining 1/2 teaspoon salt over the grated cucumber and drain, 10 to15 minutes, to extract excess water. Add drained cucumber to yogurt, along with pepper, and mix well. Cover and refrigerate until chilled, about 1 hour. Drizzle with olive oil and garnish with mint leaves. Serve with pita crisps or grilled fish.

Yield: 2 1/2 cups


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