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Tzatziki šŸ‘‘

Tzatziki šŸ‘‘

Story

This is the tzatziki I grew up on ā€” clean yogurt bite, cucumber that doesnā€™t weep, and the quiet perfume of Greek dry spearmint. Itā€™s been tweaked for service: stable body, no pooling, and the garlic lands round, not harsh.

Description

Classic Greek yogurtā€“cucumber dip, built for body and brightness. The key is ruthless water control (salt ā†’ rest ā†’ hard press) and a gentle emulsion of yogurt, garlic, oil, and vinegar so it stays glossy, not split. Dried Greek spearmint adds lift without the grassy note of dill.

Steps

  1. Cucumber prep

  2. 1
    Grate the cucumber, salt lightly, and rest 15 minutes.
  3. 2
    Strain in cheesecloth and press very hard to remove as much water as possible.

  4. Emulsion base

  5. 3
    Whisk yogurt, garlic, olive oil, red wine vinegar, and dried spearmint until smooth and glossy.

  6. Finish & rest

  7. 4
    Fold in the cucumber.
  8. 5
    Season with salt to taste.
  9. 6
    Chill 1 hour before service for flavors to round.

Credits

To my mom.