Greek tzatziki sauce
Traditional tzatziki is a favorite side dish that is not missing from any Greek table. So it could not be missing from the trapeza of the monasteries on the days when the milk is catalyzed in the holy calendar. A very easy recipe that fits perfectly with the simple culture of monks cooking. A classic Greek yogurt dip that is refreshing, nutritious and very tasty. Make your own homemade tzatziki and accompany it with fries zucchini or pumpkin meatballs.
We clean the cucumber and remove the seeds from the center because if you keep them they will release moisture into the tzatziki.
We grate the cucumber on the coarse side of a grater, season it with salt and pepper and leave it aside for a while to extract its liquid.
Then, we put the grated cucumber on a clean towel and squeeze it very tightly so that all the juices of the cucumber are well drained.
In a wooden mortar we grind the garlic with the salt until they become an ointment.
In a large bowl, we add the yogurt, olive oil, garlic ointment, dill, cucumber, pepper and if we want a little vinegar.
We mix very well, taste and if necessary correct the taste according to our taste.
We store the tzatziki in the refrigerator for about 3 days and always serve it cold.
If we want, we can remove the sprouts from the garlic cloves so they don't fall too heavy on our stomach.
If we want our tzatziki to have an even firmer texture, then we can let the yogurt drain in a colander in the evening.
