>> Monday, October 13, 2008
Since my digital camera is currently indisposed, you are gonna have to trust me on this. I grow a lot of herbs and things and one of the plants we can't keep up with is the mint. I love my mint, but it is getting out of hand. Instead of making a little tzatziki, WE MADE A LOT! A ridiculous amount. That is fine with me though as not only is it great on my veggie burger (no, I am NOT vegetarian, I just love me a good veggie burger) but apparently also great on an English muffin at 3 in the morning with really good capocollo (really good cured ham stuff) and cheese. Here is the closest thing to a recipe I could come up with: (caution, it makes a ridiculous amount)
32 oz plain yogurt (try to use up at least 10 ounces for something else... we made banana smoothies)
As much fresh mint as you can stand (we used a Nick sized handful of leaves)
Ditto for garlic (a LOT in ours, we are garlic-philes)
Lemons (if using Greek yogurt, use 2... if regular yogurt, 1 will do, don't want it too runny)
salt and pepper also to taste....
This is why I am bad with recipes. I end up doctoring everything anyway... On to directions...
We grated the cucumber, but using a mandolin to get thin slices would be nice. We don't have one of those. We mixed that into the yogurt. Then we chopped up like 5 cloves of garlic (unless you love garlic, I recommend 1 clove). You WILL smell like garlic for the rest of the day if you use this much! We also chopped the mint using a style with a fancy name I can't remember. Wait, it was a chiffonade. Sounds important. We mixed this in also. Then we squeezed as much lemon in there as we could. Salt and pepper to our liking and Voila! Yummy tzatziki! We added a bit of cumin after, but I couldn't taste the difference. Nick swears there was one.
This will really fill up the container, even if you have already used about a third of the yogurt, but you can use it on any sandwich/buger/thing. We made lemon chicken wrapped in paratha with tzatziki and lebanesse hummus and it was yum. This was a very mixed culture dish. Also great for dipping veggies into. This keeps for a bit.
And really, about the garlic... be careful! Once it sits over night, it really takes on the flavors of all that is in there.