Recipe of the Week: Tzatziki
A classic Greek sauce (similar to Turkish cacik), tzatziki is versatile, refreshing, and in my opinion, delicious. Lucky for me (and you), it’s easy to make at home and easily adaptable to your tastes. It’s the perfect partner for toasted pita, grilled lamb, beef, fish and chicken and as a dip or on a sandwich. With Greek yogurt as a base it’s also packed with protein.
- 6oz fat free Greek yogurt
- 1/2 – 1 Persian cucumber (peeled and grated or chopped)
- 1 clove minced garlic
- 1/2 teaspoon lemon juice (more to taste)
- ~2 teaspoons dill (optional)
- ~2 teaspoons mint (optional)
- scant 1/8 teaspoon of black pepper (or to taste)
- salt to taste (not more than 1/8 teaspoon)
Squeeze the cucumber to remove excess water and stir all ingredients together in a bowl. Ideally refrigerate for one hour before serving to let the flavors develop.
- For a quick lunch, toast a pita, spread the inside with tzatziki, and stuff with shredded roasted chicken, halved grape tomatoes, lettuce and slices of Persian cucumber.
- For dinner, try tzatziki as a modern tarter sauce with crispy tilapia
- As an appetizer, simply pair with toasted pita and veggies