Tatziki

Here I am on Day 2 of my vacation. The dog and I worked on cleaning the basement - and he was a great help.  I am off to see a scary movie this afternoon - can you imagine the middle of the day!  David Caruso is busy, so I'm on my own for this one. Before I leave for the movies, I decided to post some more recipes.  This one is a perfect companion to my lemon potatoes.  There is a lot of hurry up and wait with this recipe, but doing this slowly is important to the success of this.

You will need:

• 1/2 a tub of Bulkan yogurt 
• 1 clove of garlic, crushed
• 1/3 cucumber, peeled and grated
• 1 tbsp. olive oil
• Salt and pepper

 First you need to strain the yogurt.  I find this is best to do this over night.  Most recipes talk about straining the yogurt in a cheese cloth, but I find a coffee filter works just as well.  Put a strainer over a bowl and line the strainer with a coffee filter.  Put the yogurt in the coffee filter and refrigerate over night.

The next morning you will be surprised how much liquid has drained out of the yogurt.

Put the yogurt in a bowl and stir in garlic and olive oil.  I grate the cucumber with my cheese grater and put it in a separate bowl.  With clean hands I squeeze the cucumber so as much liquid as possible comes out of the cucumber. Stir into the yogurt mixture.  Add salt and pepper to taste.  You can add a tiny bit of sugar (no more than 1/4 tsp.) if you find it too acidity. 

I find it best to let this sit in the fridge until the next day so that the flavours all come together.