Tzatziki (Greek Dip)
The Greek Connection
‘Dahi’ and cucumber are an excellent combination with varied avataars in different countries. We call it ‘raita’ when we zing it up with ‘jeera’ and chilli powder. Other variations are Cacik from Turkey and Tzatziki in Greece. Tzatziki is like a thick dip, flavoured with dried mint leaves, garlic, and lemon zest. The taste is similar in some ways, yet different. Tzatziki can be used as a spread for a sandwich or as a dip for the cut vegetables. Along with the raw crunchies, it’s a perfect snack to keep ready for your Diwali gatherings. Here is my favourite recipe prepared with my favourite Verka Dahi.
- 1½ tub Verka Dahi
- 5 cloves garlic
- ½ tsp chilli flakes
- 1- 1½ tbsp olive oil
- 3 tbsp lemon juice
- 2 cucumbers
- 3-4 tbsp fresh mint leaves, chopped
- Salt and pepper to taste
- Tip all the Verka Dahi into a muslin cloth and hang from a hook for 5-6 hours.
- Peel the cucumbers, scoop out the seedy section, and keep aside.
- Peel and finely mince the garlic cloves.
- Dice the cucumbers, gather them on to an absorbent cloth, and squeeze to remove excess liquid.
- Place the thick, drained dahi in a bowl and whisk till smooth. Add salt, pepper, olive oil, lemon juice , chilli flakes, and minced garlic.
- Stir in the diced cucumber and mint leaves. Check the seasoning once again.
- Keep chilled and use as a sandwich spread or a dip.