This tzatziki recipe appears courtesy of The Greekfest in Phoenix, AZ. Watch a review of this restaurant from Check, Please! Arizona.
Yield: 2-4 servings (keeps for about 1 week)
- 2 cloves garlic
- 8 tablespoons of extra virgin olive oil
- ½ teaspoon of oregano
- ½ teaspoon of sea salt
- 1 teaspoon of freshly ground pepper
- 24 ounces of Greek plain yogurt (or strained plain yogurt)
- 2 unwaxed cucumbers (seeded and grated and strained)
- 1 bunch of fresh dill or mint (or both)
- Juice of 1 lemon
- Preheat oven to 350 degrees
- In a small sauce pan place 2 garlic cloves with 4 tablespoons of water together with ½ of the extra virgin olive oil and boil slowly until the garlic softens. Drain the mixture, (through a small strainer) and crush the garlic with a spoon together with the salt, pepper, and oregano. You now have a garlic paste; set it aside.
- Wash and cut cucumbers in half then take the seeds out; grate them or chop them very small, “julienne” style and squeeze as much liquid out as possible – this keeps the tzatziki thick.
- In a large bowl, mix the yogurt, garlic paste, cucumbers, chopped herbs and the remaining 4 tablespoons of extra virgin olive oil with the lemon juice. Mix slowly so that the cucumbers are not crushed further.
- Refrigerate for about 1 hour and serve.