Prep 35 mins
Cook 0 mins
- Cut up the cucumber into very small pieces. Sprinkle them with a little salt
- and let them sit for a few minutes. This will draw out excess moisture.
- Rinse them (but don't soak them) to get off the salt. Crush the garlic and
- mix it with the yogurt. If you like your sauce thick, drain in through a
- cheese cloth and use only the thick stuff that remains. Finally, mix in the
- cucumber. I like to add a lot of pepper and, at the last minute, a little
- lemon juice.
This is a good, simple recipe for Tzaziki. I prefer to seed the cucumbers, grate, then squeeze to drain off excess juice. I doubled the garlic, and I also added a pinch of fresh, chopped mint. This is sitting in my fridge right now, to use as a dipping sauce for some calamari (recipe#155507)this weekend--can't wait! P.S. Recommend changing the recipe name to include the word Tzaziki in it to make it easier to find for those who are looking for tzaziki recipe.
For anyone on a low sodium diet----do not sprinkle the cucumbers with salt! Instead place thick slices of the cuke in pineapple juice to crisp them, drain after 10 minutes (at least) and pat dry with paper towels---then chop. I use the pineapple juice to substitute for salt in marinades and for the preparation of egg plant also. Happy low sodium eating!!