Grab a delicious little piece of Greece today. However, be weary of who you will be kissing, because you will smell like a stinky rose.
Text And Photos By Pam Kanavos
One of Greece’s most famous dips is Tzatsiki. It is a simple dip that uses only few ingredients: creamy yogurt, crispy cucumbers, and a profound amount of garlic.
Cool and creamy, this tangy garlic dip is the perfect escort to grilled meats and vegetables. It’s commonly used as a condiment in souvlaki (a.k.a., shis-kabob) or gyro as well as a starter served with warm, toasted, pita bread triangles for dipping.
Preparation for Tzatsiki is easy, but as with all great dishes, it too has a dirty little secret. The secret for success lies in the type of yogurt used. Try to use a yogurt often labeled as “Greek Style.” You could use a regular yogurt but the consistency wouldn’t be right. “Greek Style” is a thick, creamy, tangy yogurt that will keep your dip from running; whereas a regular yogurt will not be as thick, and would require additional time for straining.
So, what are you waiting for? Grab the recipe and bring a little bit of Greece into your day! However, be weary of who you will be kissing, because you will be smelling like a stinky rose.
- 16 ounces Greek Fage yogurt
- 1 medium cucumber, peeled, seeded, and shreded
- Pinch kosher salt
- 4 cloves garlic, finely minced
- 2 tablespoon olive oil
- 2 teaspoons red wine vinegar
- Place the shreded cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
- In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, and vinegar.
- Serve as a sauce for souvlaki.
- Store in the refrigerator in an airtight container for up to a week.
Pam Kanavos is a Boston-based food blogger and Pastry Chef. Her Greek heritage has not only shaped her cooking, but also vastly contributed to her culinary personality. Being a lover of all things sweet and savory, Pam cooks, bakes, tastes, and luckily shares her recipes on her blog Sucrée....