Recipe: Greek Tzatziki

This one's for you John- Note: I've upped the garlic to my personal taste . ( We love garlic )
Originally from The Frugal Gourmet

Tzatziki

4 cups plain yogurt- preferably full fat
1 Medium Cucumber, peeled and coarsely grated.
5 large cloves of garlic- crushed
2 T olive oil
1/2 tsp dried dill
Salt and fresh ground pepper to taste

Place cheesecloth or several layers of paper towes in a colander, add yogurt and let drain at room temp for several hours. Place cucumber in a sieve or another colander and let stand for 2 hours to drain.

MIx all ingredients together and chill. Once cold, garnish with additional olive oil and serve for dipping pita, or serve with gyros or kabobs as a sauce.

Once made, it keeps extremely well in the refrigerator - at least a month in my experience.

Deb

Thanks Deb, Ill give this a whirl this weekend. I might be weird but I like to add some fresh lemon juice in my Tzatziki as well. If I can score some lamb at farmers market this weekend Im doing kabobs.

this post made my mouth water. i used to hate cucumbers, until i tried tzatziki on a lamb kebab. now i've gotta make some. i bought a big tub of plain yogurt last month because i was on a tikka masala kick and now bf is sick of indian food (he's a meat and taters guy). the yogurt sits in my fridge unused. i need some help with the lamb part though. i've heard lamb can be expensive. can i find an affordable cut that will work for kebabs? i've also seen recipes where you use ground lamb and mix ingredients into it. then you take the mixture and form it around the skewer, like a lamb burger on a stick. has anyone tried it this way? what would be good on the side? i was thinking french fries. shows how creative i can be, right?

Travelling so I'll be brief. Go to. Beargrass and get some lamb or ground lamb from dreamcatchers. Mix either with Greek spices ( there are blends available- I like Nantucket) and let rest to enhance flavor. Ground works well on skewer if you are careful turning.
No fries- serve with coucous with added hagan tomatoes , parsley, lemon juice and olive oil or orzo cooked in chicken broth.
Deb

My recipe for tzatziki is very similar to Deb's so I won't bore you with my recipe save to say that IMHO dill is one of those herbs that just doesn't deliver in the dry form. When I make my tzatziki I always splurge on fresh dill. I've tried growing in pots and in the garden, but it goes to seed so quickly that I just suck it up and buy the fresh when making tzatzki, especially if it is going with lamb, 'caus lamb ain't cheap.

I saw Ina Garten's Greek food episode yesterday. Her recipes for tzatziki and lamb kebabs sound yummy.

PS I have always used mint in tzatziki--anyone else?

http://www.foodnetwork.com/barefoot-con ... index.html

ina's recipes have never failed me. i just love her show. and her chicken salad...