Aki's Kitchen - Recipes

Tsaziki

Appetizers

1

A classic Greek yogurt and garlic dip.
Makes about 3 cups.

Note:
Make this dip one, or two days, before serving to allow the flavours of the garlic to intensify.

Mediterranean style yogurt is thick, creamy and loaded with calories, which is why it tastes and works so much better for this recipe than any other type of yogurt. It's sold by weight, not volume; if you're not sure how much to get, just ask for about 2 1/2 - 3 cups.If this type isn't available, then you can use the regular thinner type that's usually sold in a plastic container.

Ingredients:	Tools & Equipment:
750 grams, (2 1/2 - 3 cups yoghurt) Mediterranean style, see note 1 small cucumber 3 - 6 garlic cloves, skinned and mashed to a pulp 3 - 5 sprigs of dill, finely chopped 1 - 3 tspn lemon juice 1 - 3 tbsp olive oil 1/4 tsp salt 1/8 tsp pepper	medium size mixing bowl cutting surface small bowl grater kitchen towel

How to Thicken the Regular Yogurt:
Line a large sieve with a coffee filter and then set them over a bowl. Add in the yogurt and then refrigerate everything and allow yogurt to drain overnight; discard the accumulated water in bowl. I don't really like using low fat yogurt, because it doesn't work well; there's too much gelatine and it just doesn't taste as good.

How to Prepare the Cucumber:
Peel the cucumber and then slice it in 2 lengthwise pieces; scoop out and discard the seeds as well as the skins. Grate the pieces on the widest grate on your grater (the same one used to grate mozzarella cheese). Squeeze the grated cucumber in the palms of your hands and then place the bundle(s) in the middle of a clean kitchen towel.Gather and twist together the corners of the towel towards the cucumber bundles and then squeeze out as much of the juice as possible; don't worry about crushing the cucumber strips, because you have to crush them to release their juices; set aside.

How to Prepare the Garlic:
Remove the skins and discard. Cut off the tips and slice each clove in half; remove and discard any dark parts running down through the middle of the halves.

Finely chop the garlic and then place in a small ceramic soup bowl. Add about 1/4 teaspoon of salt and then crush the bits of garlic; press the back of a spoon against the side of the bowl. This helps to break the garlic down to release it flavour. Set mashed garlic aside.

How to Prepare the Dill:
Remove and discard any black, yellow or mushy leaves (the leaves look like hairs); wash well. Remove and discard the stems, retaining only the leaves. Roughly chop the leaves until they are 1/4 inch in length; set aside.

Assembling the Dip:
In a medium size bowl, combine: yogurt, cucumber, garlic, dill, lemon juice, oil and pepper: mix well. Refrigerate the bowl covered well with plastic wrap, or store Tsaziki in the container in which you bought the yogurt, for about 12 hours or overnight preferably. Before transferring to a serving bowl, taste the dip and adjust the flavouring: the dip may need a bit more oil, lemon, salt or pepper. Transfer the dip to a serving bowl and serve with: wedges of pita bread, chunks of crusty Italian bread or soft Belgium bread, or whichever bread you like - anything goes!

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Looking Back at Everything You've Made!
This is an easy dip to prepare in advance, especially if you have found a thick style yogurt.