A Greek appetizer that you can serve with almost everything!
Ingredients
300 gr Yogurt, greek style, plain (5%)
1 item Cucumber, raw, medium, item
3 item Garlic, raw, cloves, item
50 ml Olive oil
30 ml Vinegar
3 tablespoon (tbsp) Dill, fresh
1 pinch Salt
1 pinch Pepper, white
Servings scaling: 5
Preparation
This recipe is prepared with Greek yoghurt that does not contain gluten. Beware of 'Greek-style' yoghurt, which may contain gluten-based thickeners.
Pill the cucumber and grate it from the thick side of the grater.
Hand-squeeze the cucumber to drain most of the water. The removal of the water is vital for the success of this recipe.
In a bowl, add the yogurt and the cucumber and mix them well.
Use a mortar to mash the garlic cloves. Alternatively, use a food chopper to cut the garlic cloves. In this case, add the oil and vinegar to the chopper with the garlic. These liquids will help the garlic to melt.
Add the mixture from the chopper to the bowl or the melted garlic cloves from the mortar.
Add the oil, vinegar, salt, and pepper to the bowl if a mortar was used.
Finally, add the finely chopped dill to the rest of the mixture and stir it well until it has a homogenous texture.
The tzatziki is ready. Let it rest in the fridge for a while before you serve it.
