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(and feel free to comment! My older posts are certainly no less relevant to the burning concerns of the day.)

Monday, September 02, 2013

I'm pretty sure this is now how my tsatsiki recipe goes.

It's been worked on a lot, over the years, but this gave the killer result so let me get it down.


*Four lbs. of yogurt, drained. I use a coffee-filter lined colander.
*One foot-long seedless English cucumber, peeled (the skin), then shaved using the same vegetable peeler (rotate, cutting away like sharpening a crayon), then chop the pile of shaved cucumber - pretty coarse, you just don't want any huge long shavings.
* garlic. Nine cloves. One of the cloves can be a small one if you prefer less. Crushed, then chopped coarse to fine, depending on your preference.
* fresh mint, about ten to twelve leaves
* fresh dill, about three to four sprigs' worth. Just use the dilly bits. Strip out the stems.
* dried mint & dried dill - a good two-three pinches of each, spread right over the pile of fresh dill and mint leaves, then chop the whole pile of fresh and dried herbs together finely.
* olive oil, four tablespoons
* lemon juice, three tablespoons
* white vinegar, two tablespoons
* salt. Some, but not too much. A decent amount.


In a large bowl, combine.

Use as a sauce for grilled meats, as a dip for dippy items (pita bread triangles - a classic application). It also makes a nice salad dressing, but that's kind of weird.

1 comment:

JMH said...

I would not put tsatsiki on a green salad, but I would put it on a bunch of stale bread cubes (let's be fair, chunks). It would be a bread salad. Maybe if you had fresh diced tomatoes you could put them in there as well.