If you love Greek food, you are definitely familiar with tzatziki, a traditional Greek dip served in most Greek restaurants. Do you know how to make it yourself though? If not, the following recipe can definitely serve as a helpful guide. It is a lot easier than you may think.
Ingredients (Serves 6 people)
2 large peeled cucumbers
600ml of Greek yogurt
4 garlic cloves, crushed
1 tablespoon of chopped, fresh dill
1 tablespoon of extra virgin olive oil
1 teaspoon of salt
1 teaspoon of white pepper
Grate the cucumbers with a coarse grater into a colander. Under the colander, put a big bowl and leave it overnight (or at least for 6 hours) so that the cucumbers can drain properly. Removing all the juices is not only important but also necessary, otherwise the dip will be too watery and will not taste good. If you do not have the time to do that, or if you cannot wait that long, then what you can do is put the mixture in a cloth, pull up the corners to make a tight bundle and then squeeze as much as you can, so as all the moisture can be successfully extracted from the mixture. Make sure not to stop squeezing until there is no juice left on the cloth. Once that is done put the grated cucumber in a big bowl, add the Greek yogurt, the crushed garlic, the dill and the extra virgin olive oil. Season with the salt and the white pepper. Once you are done, cover the big bowl with a cling film and put in the refrigerator for 2 hours. If you do not serve immediately, keep in the refrigerator. Tzatziki can be kept in the refrigerator for two days at the most.
If the garlic flavor is intense enough for you, it would be best not to use the white pepper at all.