Tzatsiki

Name: Tzatsiki
Ingredients: 1 English cucumber, peeled; 10 cloves garlic, smashed and finely chopped; 1 cup distilled white vinegar; 4 shallots, thickly sliced; 1 cup small, picked sprigs dill; 2 1/2 cups strained or Greek yogurt or labne spread; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; Kosher salt and cracked black pepper

9 ingredients

3 steps

Ingredients

1 English cucumber, peeled
10 cloves garlic, smashed and finely chopped
1 cup distilled white vinegar
4 shallots, thickly sliced
1 cup small, picked sprigs dill
2 1/2 cups strained or Greek yogurt or labne spread
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt and cracked black pepper

Directions

1

Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.
2

In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not pureed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can store
3

in a covered, clean jar in the refrigerator for up to 1 week.