Tzatziki
A cool, garlicky Greek yogurt and cucumber sauce — the classic cooling counterpoint to a mezze spread.
Ingredients
- 2 cupsGreek yogurt
- 1 cucumber (grated and squeezed dry)
- 2 clovesgarlic (minced or grated)
- 1 tbspolive oil
- 1 tbsplemon juice
- 1 tbspfresh dill or mint (chopped)
- 1/2 tspsalt (to taste)
Instructions
- 1
Grate the cucumber, then squeeze it in a clean towel to remove as much liquid as possible.
- 2
Stir the cucumber into the yogurt along with the garlic, olive oil, lemon juice, dill or mint, and salt.
- 3
Chill at least 30 minutes before serving so the flavors meld.
30:00
Notes
Even better the next day. Keeps refrigerated about 3 days.
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Mezze Spread
A Middle Eastern table to graze across. The falafel batter starts with dried chickpeas soaked overnight, plan for that. Hummus and mujadara are both happy made ahead and served cool or at room temperature, so blend the hummus and cook the mujadara early. Get the shakshuka simmering on the stove while the falafel fries last so it's crunchy and hot straight out of the oil. Warm pita and lemon wedges all around. Bake the pita just before serving so it's warm, and make the tzatziki ahead. It's better once it's had time to chill.
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