Tzajiki (Cucumber Yogurt Sauce)
- 1 large cucumber, peeled, seeded, and finely chopped
- 32 oz plain yogurt
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 3 tablespoons chopped mint or dill
- 2 teaspoons red wine vinegar
Tzajiki (Cucumber Yogurt Sauce)
Demonstrated by: Charmaine and Mano Leondidis.
Featured in Greek Festival on May 1, 2005.
Ingredients:
Directions:
- Place cucumber in a kitchen towel and squeeze out excess water.
- Drain yogurt in a fine mesh strainer or cheesecloth for about 1 hour; discard liquid.
- Combine all ingredients and chill for at least 1 hour to blend flavors.
Makes about 4 1/2 cups.
Note: This sauce is also served with fried fish, fried aubergines (eggplant), zucchini and souvlakia (grilled lamb on skewers).
