the blue eyed greek

This will be a video soon. Until then, here’s my Tzatziki on the 2’s. I finally posted it on the LTHForums, but I thought I’d share here.

I make ‘Tzatziki on the 2’s’ any time I have a couple cucumbers laying around. There are a million permutations to this recipe, but these proportions generally work well for me. I like lots of bits of cucumber and mint in mine.

2 medium cucumbers, well scrubbed, seeded and shredded/grated (I leave the peels on, feel free to remove them)
2t of salt

2 cups Greek yogurt (or 4 cups regular yogurt strained overnight)
2T extra-virgin olive oil
2 cloves garlic crushed or minced (or as much as you like)
2T chopped fresh mint (you can sub fresh dill if you prefer)
2T lemon juice
salt & pepper to taste

1) Sprinkle the 2t of salt over the shredded cucumber and mix well.
2) Leave to drain in a colander over a bowl for at least 30 minutes to a couple hours.
3) While the cucumber is salting, mix the oil with the yogurt, then add in the garlic, mint, and lemon juice. Toss in the ‘fridge until the cucumber is ready.

When the cucumber has sit for a while:

4) Rinse the cucumber and squeeze dry by the handful in a towel.
5) Stir the shredded cucumber into the yogurt mix and blend well.
6) Add salt & pepper to taste.
7) Allow to sit overnight in the ‘fridge for the flavors to blend.

Use it on everything. Seriously. It goes great on steak, chicken (hot and cold), pork, and various veggies, steamed and raw. On fries (or for my UK friends, chips) it is incredible. Think of it like Greek ranch dressing!

Some people use dill instead of mint, but I like the cooling flavors of mint, yogurt, and cucumber with a lemony bite.