Cucumber and Yogurt Dip

Tzatziki - Greek-Style Cucumber and Yogurt Dip
Tangy and refreshing, this dip is called tzatziki in Greek.
And mix up a big batch of lemonade to pour throughout the picnic.

750 ml thick yogurt
Pour yogurt in a sieve lined with paper filter (coffee filter), cover with plastic and drain until most of the excess liquid has come out, for at least ½ - 1 hour, preferably overnight, in refrigerator.

2 - 4 garlic cloves, or to taste
lemon juice to taste
(dash of olive oil)
Pour drained yogurt in a bowl and whisk in finely chopped or crushed garlic cloves, some lemon juice (and oil). Cover and place in refrigerator.

1 English cucumber
(salt)
Peel and coarsely grate cucumber, place in a strainer and sprinkle with little salt. Mix and drain for about 20 minutes. The salt will cause the excess liquid to come out.

Mix cucumber with yogurt.

white pepper
pinch of sugar
Season with pepper and sugar (and salt, if needed).
Serve as a salad, sauce or dip, with Mediterranean appetizers, grilled meats, fish, vegetables etc.

Greek-Style Cucumber and Yogurt Dip with Dill/Mint

Here, it’s served with crisp baked pita wedges, but it also goes well with crudit?s.

2 cups plain yogurt
Drain the yogurt a day before you plan to prepare the dip.
Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.

1 cucumber, unpeeled, halved lengthwise, seeded, grated
1 tablespoon coarse salt
Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.

1/2 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons minced fresh dill or fresh mint
1 garlic clove, minced

Transfer drained yogurt to another bowl.
Mix in sour cream, lemon juice, dill and garlic.

Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt.
Season with pepper.
Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

Baked pita wedges:
6 pita breads, cut horizontally in half, then cut into wedges
Olive oil
Preheat oven to 400°F. Place pita wedges on baking sheets.
Brush with olive oil.
Bake until crisp, about 10 minutes.
Cool.
(Can be made 1 day ahead. Store pita airtight at room temperature.)
Serve cucumber dip with baked pita wedges.
Makes 6 servings. (epicurious)

GAGIK - סלט יוגורט עם מלפפונים

500 גרם יוגורט
2 מלפפונים בינוניים
1 כפית מלח
2-3 ענפים של שמיר
1 כפית מנטה יבשה
שן שום כתושה( לא הכרחי)
2 כפות שמן זית (לא הכרחי)


קלוף המלפפונים וחתוך אותם לחתיכות קטנות ודקות מאוד. פזר מלח והשאר בצד.

שפוך היוגורט לקערה. בחש היטב עם מזלג והוסף לאט כוס מים תוך כדי בחישה.

הוסף המלפפונים החתוכים והשום הכתוש. פזר שמיר קצוץ ומנטה יבשה, שפוך שמן זית מעל באיטיות. הגש קר.

6 סועדים [www.turkey.co.il]