Tzatziki

August 19, 2009

Serves 8

With grills in full swing, the demand for quick, highly flavorful accompaniments has spiked. Tzatziki is a traditional Greek dish, which can be part of a mezze platter or served as a condiment. It’s a good sauce for grilled lamb or chicken, also divine on all kinds of meat and fish burgers. The mixture combines yogurt and thinly sliced cucumbers with plenty of garlic and lemon, and some chopped fresh herbs. English cucumbers (usually shrink-wrapped at the grocery store) work best because they have few seeds, but pickling cukes or small, slender Armenian cukes work fine if they’re seeded, sliced, and left in a colander to drain. Greek-style yogurt is thick and creamy - even the fat-free versions; regular yogurt will be too loose and runny. Both mint and dill are prolific; choose the herb that has overtaken your patch.

2 large cucumbers, peeled, seeded and thinly sliced Salt and pepper, to taste 2 cups Greek-style yogurt 1 bunch scallions, thinly sliced 2 cloves garlic, finely chopped Juice of 1 lemon 1/2 cup thinly sliced mint or chopped dill 2 tablespoons olive oil 1.

In a colander set over a bowl, layer cucumbers with salt. Set aside for 30 minutes. Squeeze the cucumbers to remove excess water. Dry on paper towels.

2. In another bowl, mix yogurt, scallions, garlic, lemon juice, mint or dill, olive oil, and pepper. Stir in cucumbers. Taste for seasoning and add more salt or pepper, if you like. Karoline Boehm Goodnick