Tzatziki (Cucumber Yogurt) Sauce
Ingredients
Outside of Ramadan, this sauce can be used on grilled meats and gyros or as a balance to spice dishes. Cucumber sauce works as a Crudité dip or a spread for pita sandwiches. It can also replace tartar sauce on fish sandwiches.
- 1 cup kosher full fat plain Greek yogurt
- 1/2 of an English cucumber
- 1 garlic clove
- 1 tsp. dried dill weed
- 1/2 tsp. dried mint
- 1 tbsp. of lemon juice (fresh squeezed)
- 1/2 tsp. of salt (finely ground)
- 1 dash of black pepper
- Raw Sugar (optional, to taste)
- Peel the cucumber and scrape out the seeds using a spoon.
- Shred the cucumber using a box grater or cheese grater (large holes). Place the cucumber in a clean dish towel or cheesecloth and squeeze it thoroughly to remove the excess moisture.
- Combine the cucumber and all other ingredients into a bowl and stir. Taste it and adjust the seasonings if necessary. If the tanginess of this yogurt-based sauce is too harsh for your palate, add a bit of raw sugar to balance the flavor.
- Allow the sauce to set for at least an hour (longer is better) to allow the flavors to blend. Serve cold. Leftovers may be refrigerated for several days. If the sauce becomes watery in the refrigerator, simply drain off the excess water and stir.
Outside of Ramadan, this sauce can be used on grilled meats and gyros or as a balance to spice dishes. Cucumber sauce works as a Crudité dip or a spread for pita sandwiches. It can also replace tartar sauce on fish sandwiches.
