1 ½ cup of Greek yoghurt (strained)
2 medium-sized cucumbers
4-6 cloves of garlic, crushed
a little vinegar
Skin the cucumbers and cut into thin strips with a vegetables grater; and then cut into small pieces. Add salt and leave it to drain for at least 1 hour. Squeeze well using your hands so that any extra water is removed. Add the crushed garlic, the vinegar and the yogurt in a bowl and mix with a spoon. Finally adding the olive oil. If you wish, you can sprinkle the tzatziki with paprika and garnish with olives.
Variation: You can, if you wish, add more garlic for a more garlicky tase, or, instead, add a mixture of finely chopped almonds and other nuts.
Greeks love their tzatziki. It is very easy to make and it can escort both grilled meat or fish dishes. It is also a favourite snack accompanying ouzo or tsipouro, especially during the summer.
On Naxos, tzatziki is being served in almost all taverns serving Greek food. Depending on the restaurant, it may have a strong or light garlic taste. Since it is usually being prepared early in the day, if you want it stronger just ask them to but on top some finely chopped garlic and mix it up. Wait for 2 minutes so that the garlic gives its strong taste to the whole dip.
Fried jucchini and tzatziki is a divine combo. The same goes for fried aubergines (eggplants) as well.
Let us not forget that tzatziki is one of the main ingredients of "Pita Gyro". It softens up the gyro and the onion taste.
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