Tzatziki
Instructions
Begin by washing and drying the cucumber, so cut the tips off without peeling it. Then take a grater with large holes and grate the cucumber. I've placed a strainer onto a bowl so that the vegetation water can drain away. Now grate the whole cucumber. After that, let it drain in a fresh place for at least an hour; once all the liquid has drained away, squeeze it further with the help of the back of a spoon, in order to get any water out.
Now we're ready to assemble our tzatziki. In this bowl I've put the yoghurt and here is the cucumber, as you can see it's reduced considerably and it's perfectly dry; pour it into the bowl together with the dill and the garlic, which you'll have to smash or reduce to a sort of cream, for instance with a small mortar or if you can with a food procssor. At this point mix all these ingredients, and towards the end add slowly, little by little, both the oil and the vinegar, and at last salt to taste.
Our tzatziki is finally ready. In Greece this sauce usually accompanies meat and fish dishes, and it's a basic ingredient of their most famous sandwich, the gyros. But you could use it also to dip in some bread or breadsticks or as an appetizer.
From Sonia and Giallozafferano, bye bye and see you next videorecipe.
