Dill Tzatziki
Ingredients
- 1 pcCucumber (grated with skin)
- 400 gPlain Greek yogurt (well chilled)
- 2 pcGarlic (minced into paste)
- 2 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 10 gDill (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A thick, chilled cream punctuated by the crunch of salted cucumber. Garlic provides punch while dill delicately scents the whole preparation.
- 1
Coarsely grate the cucumber without peeling. Sprinkle with salt and let drain in a sieve for 15 minutes. Then squeeze firmly between your hands to extract all the water.
- 2
Crush the garlic cloves with the flat of the knife blade, then mince finely until a smooth paste consistency is achieved.
- 3
In a mixing bowl, whisk the Greek yogurt with the olive oil and vinegar. The sauce should become smooth and slightly shiny.
- 4
Stir the squeezed cucumber, garlic paste, and chopped dill into the yogurt. Season generously with pepper and mix to bind everything. Keep chilled.
Frequently asked questions
How do you get this dish right?
- For a thicker result, let the yogurt drain in a fine cloth for an hour before use.
- Do not fully peel the cucumber; the skin adds color and structure to the preparation.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Stir before serving as the cucumber may release some water.
