TZATZIKI DIP

FROM THE PERSIAN WORD, ZHAZHA, MEANING HERB MIXTURE

INGREDIENTS
2 CUPS GRATED CUCUMBER
2 CUPS GREEK YOGURT
2 TBSP OLIVE OIL 
1 GARLIC CLOVE (MINCED/CRUSHED)
2 TBSP LEMON JUICE
2 TBSP CHOPPED MINT &/OR DILL (HERB)
SALT & PEPPER

UTENSILS: 
MIXING BOWL, GARLIC PRESS, GRATER, TABLESPOON, CUTTING KNIFE, SEIVE, SMALL SERVING BOWL.

METHOD:
CUT CUCUMBER IN HALF A SCRAPE OUT THE SEEDS IN THE MIDDLE, WITH A SPOON. 
GRATE THE REMAINING CUCUMBER.
SPRINKLE ¼ TSP SALT ONTO IT AND LET SIT FOR 5 MINS. 
PUT THE GRATED CUCUMBER INTO A MUSLIN CLOTH OR SEIVE AND SQUEEZE OUT THE EXCESS WATER. 
ADD THIS CUCUMBER TO YOUR MIXING BOWL, WITH THE REMAINING INGREDIENTS. 
MIX WELL AND ADD SALT & PEPPER, TO TASTE.
TRANSFER TO A SMALLER SERVING BOWL.

TZATZIKI IS A DELICIOUS AND VERSATILE SAUCE. IT CAN BE EATEN AS A DIP WITH CRUDITÉS (RAW VEGETABLE STICKS), SUCH AS: CARROTS, CAPSICUM, CUCUMBER, CELERY, AS WELL AS WITH TOASTED PITTA BREAD STRIPS (‘DIPPERS’), OR ON THE SIDE OF A LAMB ROAST, OR EVEN IN A TACO!

STORAGE: CAN BE KEPT IN THE FRIDGE IN A CLOSED CONTAINER FOR UP TO 1-2 WEEKS.