Tzatziki

There are lots of variations on Tzatziki some have you grate the cucumbers and call for plain yogurt, which I find a bit runny, so I use Greek yogurt. If you can only get plain yogurt, use a full-fat variety and drain it in a mesh strainer lined with cheesecloth, or a similar draining fabric, for a few hours in the refrigerator.Everyone in Paris has been a bit under-the-weather, not necessarily physically, but mentally, because even though we are on the cusp of spring, its been drizzling rain and cold, and weve all had enough of winter, merci beaucoup. So in spite of the weather and for a variety of reasons it was time to break out the ros and the Tzatziki made an appearance as an appetizer while a few of us braved the chill and made the best of the overcast weather on a makeshift table set up in the courtyard of the building.The leftovers made a cool contrast to the marvelously seasoned chicken breasts, which Id marinated in the green spices from Israel. Its funny when people tell me they dont have time to cook because this chicken took less than ten minutes to prepare. (Admittedly, it might have taken less time if there wasnt ros involved.) But even if you dont have friends that give you spices, I often keep a jar of this Tuscan herb mixture around prepare chicken the same way, so I always keep a jar on hand.So if find yourself with some fresh dill on your hands, and the weather is promising where you live, I cant think of a better way to accompany a glass of wine or whatever youre serving for dinner.Tzatziki

About 6 servings

You can use any herbs that you like. I prefer heavy on the dill, with a good dose of fresh mint in there. Some folks like flat leaf parsley as well. Tzatziki is actually better is made the day before you plan to serve it, which gives the garlic time to infuse the yogurt.1 large cucumber, peeled and sliced in half lengthwise1 teaspoon sea salt, plus more to taste4 cloves garlic, peeled and minced2 cups (450 gr) Greek yogurt1/3 cup chopped dill and fresh mint, mixed1 tablespoon olive oil

Use a spoon and scrape out the seeds from the cucumber, and discard them.

Dice the cucumber into small pieces or shred with the large holes of a box grater.

Mix the cucumber pieces in a strainer with the salt, and let them stand for about 30 minutes, shaking and turning them a few times to encourage them to expel their water.

After theyve drained, squeeze the cucumber pieces in a dishtowel to get out most of the excess liquid, and transfer them to a large bowl.

Mix the cucumbers with the garlic, yogurt, herbs, and olive oil, and taste, adding more salt if desired. Depending on the brand of yogurt, you might want to add a squirt of fresh lemon juice if you want it more tangy.Serving and Storage: Tzatziki is actually better served the day after its made, so plan accordingly. It can be made up to three days in advance.Related Recipes

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