A starter is a great place to start and Tzatziki, for me is
synonymous with Greek food . I love pronouncing the foods the way they
would in their land of origin and Tzatziki sounds so undoubtedly Greek, especially when you emphasise the "I".
Now being a foodie type, I am very reluctant these days to buy dips from
the supermarket. Delicatessens at markets are sometimes likely to get my
business for dips – although I would much rather purchase cured meats and
cheeses from them since I do not make these at home. When it comes to
Tzatziki there is definitely no two ways about it: home-made all the
way. This dip infused with cucumber is best made in advance so that the
delicate flavour of the cucumber becomes more pronounced alongside the powerful
garlic. For this recipe I use a combination of garlic three ways –
Roasted, Fresh and Powdered. Each type provides a different element to
the dish and enormous flavour to boot.
Ingredients
1 x Cucumber, medium sized, grated with the skin on
1 cup x Greek Yoghurt (what else!)
8 cloves x Garlic, 4 roasted, 4 crushed to a paste
1 tsp x Garlic Powder
2 Tbsp x Lemon juice
1 tbsp, Dried Mint
Pinch of salt
To roast the garlic I recommend roasting a whole head of
peeled garlic in a small ramekin covered in Olive Oil for about 30-45 minutes
in a low oven. The roasting takes away the sharpness and replaces it with
a mellow taste. You can use the flavoured oil in other cooking and the
extra cloves have a number of uses where garlic is called for.
Mash up the roasted garlic cloves and add it with all the
ingredients to the yoghurt and stir to combine. You can use a blender if
you wish to have a more smoother dip, but I think the flecks of cucumber and
mint make this dip ever better. Adjust the seasoning by adding more salt
if required and place into a serving bowl and chill for a few hours before
serving. Serve with some crispy pita bread fresh out of the oven.
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