1small-medium English Cucumbergrated (approx. 1 cup after grating)
½teaspoonSaltadjust to taste
¾. - 1 cup Greek Yogurt
1Cloveof Garlicgrated or minced
1tablespoonExtra Virgin Olive Oil
2 - 3 teaspoonLime Juice
⅛ – ¼teaspoonBlack Pepper Powder
½ - 1teaspoonchopped Dill
Wash and grate cucumber using a large grater blade or grate in a food processor.
Mix ¼ teaspoon of salt with cucumber, place in a strainer and let drain. If time permits, leave it in the fridge overnight. Else, 30 minutes to a hour is good enough. Squeeze out as much liquid from cucumber grate as possible and keep aside.
Take yogurt in a bowl, add grated cucumber, minced garlic, extra virgin olive oil, lime juice, pepper, remaining salt and mix well.
Just before serving, add dill and mix well. I used ½ teaspoon as I find dill flavor very strong. If one likes it, can add more to taste.
Serve tzatziki with grilled chicken, pita bread, pita chips, over gyros and also as a condiment with Greek food.
Cucumber – Cucumber can be grated or finely diced. I prefer grating.
Yogurt – Greek yogurt is a must for this sauce. Greek yogurt is thick yogurt and if one cannot procure it, hang yogurt in a cheese cloth and leave it overnight.
Sauce – If time permits, make the sauce by mixing Greek yogurt, garlic, lime juice, salt and olive oil. Refrigerate overnight along with cucumber. This lets the sauce infuse all the flavors. Next day, add cucumber and dill.
Dill – I use dill sparingly as I am not very fond it's flavor. I feel it overpowers the dish it is used in.