I don't do yoghurt, but I make an exception for tzatziki (and a couple of chicken marinades and some dressings). Come to think of it, I don't do sweet or sweetened yoghurts or any of those overpriced “healthy” yolo style treats. I will do savory yoghurt. But I digress. Back to tzatziki.
I first ate this app, or dip, or dressing, in Greece with some seriously thick yoghurt. When I came home, I had to strain full fat yoghurt through a cheesecloth and a sieve overnight to get the same effect. Nowadays, Greek style yoghurt is readily available. Eat it with chicken, lamb, fish, or on sandwiches and salads. Seriously delicious.
The picture also has one of my fave no mayo slaws from Martha. That recipe is attached too.
Tzatziki
1 small Greek yoghurt, I use full fat
1-2 cloves garlic, minced
1 Persian cucumber, or 6 inch seedless cucumber, shredded & pressed through a strainer to dry
Squeeze of lemon juice
Drizzle of olive oil
Salt & pepper to taste
Possible additions: dill, chives, (and I sometimes I like a little Coleman's dry mustard)
Mix all of the ingredients together and if you have time, let set in fridge. Enough to dress kebobs for four, but feel free to double down. Perfect for parties too!
Serve, eat – B
Mayo free slaw! (Click here for the recipe!)
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