After living more than two months under quarantine, my family is starting to shake things up in the kitchen. We’re veering away from our typical weekly menu, perhaps a subconscious attempt to break up the monotony of being home nearly 24/7. This recipe is from our “Greek” period. My hubby was craving an NYC street food staple—a halal cart platter—so he handled that while I worked on this dill tzatziki sauce. We had a lot of tzatziki left over, so I used it on another dish—Pan-Fried Panko-Crusted Tilapia (pictured above).
1 medium (7 ounces) cucumber
1/2 ounce fresh dill
1/2 ounce garlic (about 3 medium cloves)
16 ounces whole milk (5% fat) Greek yogurt
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
small (3-quart) colander
2 small (1 1/2-quart) mixing bowls
measuring cups and spoons
1. Place colander over a bowl and set aside. Peel, then grate cucumber. Transfer grated cucumber to colander to drain.
2. Meanwhile, chop dill, then place in a separate bowl. Peel and mince garlic, then add to bowl. Squeeze lemon juice into bowl.
3. Add yogurt, oil, and salt. Stir well.
4. Press out any excess moisture from grated cucumber with towels. Add drained grated cucumber to yogurt mixture. Stir well.
5. Chill at least 1 hour before serving, to allow flavors to meld.
NOTES & TIPS
• 1/2 ounce garlic will yield about 1 tablespoon minced fresh garlic
• The juice from half of a lemon will yield about 1 tablespoon lemon juice
• No lemon? Use vinegar.
• No fresh dill? Use 1 tablespoon freeze-dried dill or 1 teaspoon dried dill weed.
• This recipe makes a lot, but don’t worry; it’s freezable!
1 hour 10 minutes (including chilling time)
About 3 cups