Tzatziki can be used as an appetizer, or part of a meal. It is quite common in Greek cuisine. For example, it is often served in gyros. The majority of the food is made of strained yogurt. This can be purchased at some stores, and may be called Greek yogurt. Those who cannot find it or don't want to purchase it that way for some reason can attempt to strain regular yogurt, reducing it to (generally) one-half or one-third of the original amount. For a tzatziki recipe such as the one below, buying 6 cups of yogurt should be sufficient to end up with the 2 cups of the strained variety that are used to make the sauce. The straining process should continue for at least several hours -- 4 at the minimum. Depending upon the original consistency and other factors, this may be roughly enough time to get the volume down to about half. Straining overnight can allow it to become even thicker, which may be preferable to some people.
Ingredients
2 cups Greek/strained yogurt
3/4 cups diced cucumber
7 cloves of garlic, chopped into fine pieces
1 tbsp. olive oil
2 tsp. lemon juice
1 tsp. lemon zest
2 tbsp. chopped cilantro
Directions
Combine the olive oil and the lemon juice in a bowl, stirring well. Add in a yogurt at a relatively slow pace, making certain that it mixes in well. Finally, add in the remaining ingredients and continue to stir until the distribution of ingredients in the tzatziki is fairly even. Allow it to chill before being served.
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