Tzatziki Inspired by Ina Garten

Taskim Square, Istanbul, Turkey (PHOTO:RLW)

Tzatziki or tzadziki (Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici]; Turkish: cacık [dʒaˈdʒɯk]; /zæˈdziːkiː/ Albanian: xaxiq; Persian: ماست و خیار) is a Greek and Turkish meze or appetizer, also used as a sauce for souvlaki and gyros. In both Greece and Turkey we have had this dish served to us – always cold - as an accompaniment. This is a knockout served with rotisserie-roasted boneless leg of lamb.

             This version originates with the Barefoot Contessa - Ina Garten’s “Parties” cookbook. Her recipe calls for straining plain yogurt to make it thicker. I recommend finding a good Greek market that has homemade yogurt. It will be very thick and then you can skip this step. Chobani works as well. Use seedless cucumbers and a mandolin and shred them first into a strainer – then they will be ready at the end to throw into the sauce.

1          pound (1 pint) Greek yogurt (whole milk or low fat)

1          seedless cucumber, unpeeled and seeded

1          tablespoon plus ½ teaspoon kosher salt

½         cup sour cream

1          tablespoon Champagne vinegar or white wine vinegar

2          tablespoons freshly squeezed lemon juice (1 lemon)

1          tablespoon good olive oil

1 ½      teaspoons minced garlic

1 ½      teaspoons minced fresh dill

             Pinch freshly ground black pepper

Preparations:

Put the Greek yogurt in a bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. Mix thoroughly with a whisk and a strong arm. You can serve it immediately, but it is better to put the tzatziki in the refrigerator for a few hours for the flavors to blend. I like it chilled a as counterpoint to roasted lamb.