Friday, September 17, 2010


Picking the first cucumber of the season is a great delight.  But all too soon, no one wants to see another cucumber salad or cucumber slice on their dinner plate.  When we reach that point we turn to this great tzatziki recipe.

Homemade Tzatziki Recipe
1 cucumber, peeled, halved, seeded and grated
2 tsp salt
2 cloves garlic, minced
1/2 cup sour cream
1/2 cup plain yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp dill
salt and pepper to taste

Peel, slice in half lengthwise, remove seeds and grate cucumber.
Place grated cucumber in a bowl and add 2 tsp salt.  Let sit for 1 hour to draw liquid out of the cucumbers.

In another small bowl, combine sour cream and yogurt.  Mix well and place mixture in a sieve lined with a coffee filter.  Let sit for at least 1 hour to allow as much liquid to drain out as possible.  This will make for thick and creamy tzatziki.
Drain cucumbers and pat dry with a cloth or paper towel.  (The more moisture you can remove, the thicker and less liquidy your tzatziki will be.)

Mix drained cucumbers with the sour cream and yogurt mixture.
Stir in remaining ingredients.
If you can wait, cover and place in refrigerator for at least one hour to allow flavours to blend together.

This recipe makes a small 1 cup batch, but it can easily be doubled and kept in the fridge for about a week.  Just drain off any liquid that accumulates while it rests.

We use tzatziki for souvlaki or pita sandwiches, but we also use it as an appetizer with crackers, pita chips or fresh pitas.

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