Cucumber and Greek Yogurt mingle to create Tzatziki, the simplest of pedestals for your glorified culinary art!
Sometimes, it takes the simplest of pedestals to glorify a marvelous work of art. Like an ordinary frame that showcases a superb painting or the monotone runway makeup that draws the eye to the couture dress rather than the gorgeous model wearing it, this Tzatziki will be the simple means through which your main dish will shine.
And just like the simple Tzatziki, this post too will be just that. No added pictures. No unnecessary words. I am going to let this recipe shine for itself. And it will. Pair it with your roasted potatoes, grilled meats and vegetables, falafel or as just another dip on your party table – no matter what you do, this Tzatziki will silence you and let the flavours sing for themselves.
Before I let you head off to get your Tzatziki fix, here are a few things you should remember:
- Use strained Greek Yogurt, but if you can’t find any, use regular yogurt that you strain yourself. Place regular yogurt in a muslin cloth over a colander and leave it overnight in the refrigerate. This should drain the excess whey out and give you a fairly thick product.
- You will also need to use strained cucumbers – grate cucumber over a colander and leave it overnight in the refrigerator (Don’t forget to place a bowl beneath to catch the drip-offs). Or, the faster method would be to stir a pinch of salt in the cucumber and squeeze the liquid out after a few minutes.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Also in this series: