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Tzatziki

Tzatziki
Makes 1 Quart

This is the one sauce you must make. It’s a classic and very easy to prepare, but be sure you use only a superior Greek yogurt or labne spread. I cannot emphasize this strongly enough – it makes all the difference.

  • 1 English cucumber, peeled
  • 10 cloves garlic, smashed and finely chopped
  • 1 cup distilled white vinegar
  • 4 shallots, thickly sliced
  • 1 cup small, picked sprigs dill
  • 2 ½ cups strained or Greek yogurt or labne spread
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and cracked black pepper

Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.

In a food processor, combine the garlic, vinegar, shallots and sill. Pulse until finely chopped but not pureed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oik and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. *You can store Tzatziki in a covered, clean jar in the refrigerator for up to 1 week.

The Wedge: Smear Tzatziki onto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.

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