For the second day of Greek Week, I’m sharing a classic Greek sauce. This is one of the Greek foods that Jeff is not a fan of, but after making this simple (and might I add tasty) version I converted him. This tzatziki was delicious just as a dip with the homemade pita bread or as a sauce for lamb or pork (recipe coming soon 🙂 ).
You can buy Greek yogurt, but it can be pretty expensive. I made my own Greek yogurt (see instructions below), but it does take some time. So if you are planning this meal, you can start making the Greek yogurt and then make the pita bread dough the day before you plan to serve it. Opa!!
- 2 cups of Greek yogurt (or *4 cups of regular yogurt strained)
- 1 English cucumber, peeled and grated
- 4 cloves of garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
Mix all the ingredients in a medium bowl and refrigerate for at least 2 hours or overnight.
*To make your own Greek yogurt from regular plain yogurt, measure out twice the amount stated in the recipe. Place cheesecloth or two layers of sturdy paper towels over a strainer placed in a bowl. Pour the yogurt into the cheesecloth or paper towel lined strainer and place in the refrigerator. Let strain for 24-48 hours, discarding the liquid at the bottom of the bowl when the liquid gets too high. Scoop the finished product out of the cheesecloth/paper towels and use in sweet or savory recipes!