Tzatziki: Memories of Greece

When Jake and I boarded the plane for our honeymoon in Greece, it was the food that we were most excited about.  Of course, we couldn't wait to visit Ancient Olympia, the Parthenon (am I the only stupid American who gets the Parthenon and the Pantheon confused?), and the white-washed buildings with blue shutters.  But the feta.  Oh the feta.  And the tzatziki.  Jake tried the moussaka at a little restaurant in Mykonos and loved it.  What an amazing country to eat in!  So when I had cucumbers at my disposal this summer, I knew that tzatziki would be perfect for bringing back the memories from almost 3 years ago (long before this little girl made an appearance).

The cucumbers used in this recipe came stright from my little garden!  I felt so independent and self-sufficient as I picked them and sliced them.  Then I realized that, other than about 6 peppers, these cukes were literally the only bounty of the garden this year.  So, if I was really independent and self-sufficient, I would be a very hungry lady.  But the idea of using the cucumbers for even one recipe was fun and exciting.

Tzatziki

3 cups plain Greek yogurt Juice of one lemon (about 3 Tbsp) 1 garlic clove, chopped 2 medium cucumbers, seeded and diced 1+ Tbsp kosher salt for salting cucumbers 1 Tbsp finely chopped fresh dill Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for at least 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In a food processor, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so the flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator - I actually liked it best after a couple of days - but you will need to drain off any water and stir each time you use it.

Source: Kalyn's Kitchen