TZATZIKI or YOGURT AND CUCUMBER APPETIZER

This is a popular Greek appetizer, or mezé, or dip... There are many ways in which to serve it. It certainly makes an interesting dip served with some pita chips. It can accompany souvlaki or other grilled meats, and it can go on the meze table as an appetizer with drinks before dinner. It's a ubiquitous dish in Greek homes, especially when the weather is warm. The yoghurt, dill and cucumber make a refreshing combination, something very welcome on a summer day. The word tzatziki is of Middle-Eastern origin and has been incorporated into the Greek vocabulary. 

This has nothing to do with the recipe, but if I say the word tzatziki over and over, I am reminded of the chirping that cicadas make in the summer, and cicada singing is a lovely sound to listen to on a hot summer day ... Exceptionally calming!

Here's my tzatziki recipe:

Ingredients:

• 2 cups Greek yoghurt
• 1 English cucumber
• 1 small clove of garlic 
• salt and pepper to taste
• juice of half a lemon
• 2 or 3 mint leaves, chopped (don't use too much mint)
• 1/4 cup chopped fresh dill
• 3 tablespoons olive oil, and a bit more to drizzle on top for garnish

Directions:

1. Place the yoghurt in a medium-sized bowl.
2. Peel the cucumber and cut it into quarters lengthwise. Remove any large seeds and discard them. Chop the cucumber into small dice. Let rest for a few minutes in a colander so that any excess liquid drains. You can help this process along by using a paper towel to press down on the cucumber: dry it in paper towels and then incorporate it into the yoghurt.
3. Peel the garlic and chop it very extra finely. Add it to the yoghurt.
4. Add the rest of the ingredients and mix well. You have now created tzatziki!
5. Pour the tzatziki into a nice serving bowl and drizzle some olive oil on top for garnish.
6. You can also garnish with some dill or mint or little pieces of cucumber... whatever tickles your fancy. A radish garnish is nice. Olives tend to discolour the yoghurt, therefore refrain from using them. 
7. Here are some tips for making tzatziki: 

As you may have noticed, this recipe calls for just one clove of garlic and a small one at that. This is because the longer tzatziki hangs around, the more intense its garlic flavour tends to become. It's best not to use a large amount of garlic in this recipe because raw garlic does have a loud voice. And if you're not a fan of garlic, just forgo using it.

Tzatziki can be made the day before it's needed and kept in the refrigerator, inside the container that the yoghurt came in. Transfer it to a nice serving bowl when ready to use it. Any leftovers can be stored in the refrigerator for an additional day.

Always use Greek yoghurt, which is essentially strained yoghurt. Straining removes some of the whey and water content, giving the yoghurt a thick consistency. If you want to have the full, rich taste of tzatziki, don't use low-fat yoghurt. 

(Traditionally, yoghurt was hung for a few hours or overnight inside a cloth bag made of muslin. A bowl to catch draining liquid was placed underneath the bag. That got rid of the extra water. But why is there excess water in the first place? Yoghurt is made by fermenting milk. This process takes about a day. The finished product is somewhat thick, however, it still holds on to lots of the water contained within the milk. Straining produces what we call Greek yoghurt. Greeks eat strained yoghurt as a special treat and also use it in recipes. Try it with fruit. It's the healthiest ice cream in the world!)