Tzatziki

Ingredients

• 2 cups shredded cucumber (seeds removed and peels based on thickness)
• 2 cups Greek yogurt (1 cup/125g if making Tzatziki sauce)
• 1/4 cup sour cream (optional, see notes)
• 1 tablespoon olive oil
• 1/2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 to 2 garlic cloves (grated)
• 3 mint leaves (chopped)
• 1 tablespoon flat-leaf parsley (chopped (optional))
• 2 tablespoons fresh dill (chopped)
• Salt & pepper (to taste)

Instructions

1. 1

   To ensure the tzatziki isn't too watery, remove the cucumber seeds using a spoon. If the cucumber skin is thin, you can leave it on for added texture and color. However, if the skin is thicker, peel the cucumber, leaving some stripes of green for visual appeal. If the cucumber has a waxy coating, peel it to prevent any undesirable texture in the dip.

2. 2

   Transfer the shredded cucumber to a bowl lined with cheesecloth or a clean kitchen towel. Sprinkle the cucumbers with ½ teaspoon of salt and gently stir them. set aside for 10 minutes.

3. 3

   Firmly squeeze out the excess moisture using the cheesecloth or kitchen towel into a bowl or over the sink (see photo in the post for an example).

4. 4

   Add the shredded cucumber to a mixing bowl with the yogurt, sour cream, olive oil, and 1 teaspoon the lemon juice.

5. 5

   Gently fold in the lemon zest, half the grated garlic, chopped herbs, freshly grated pepper, and a pinch of salt.

6. 6

   Thoroughly mix all ingredients, taste and add more lemon juice, garlic, or salt as needed. Cover the bowl and refrigerate the tzatziki for about an hour before serving.