I promise you, after you make this Tzadziki Recipe, you'll never use another recipe again.
Creamy and cool from using 100% Greek Yogurt & fresh Persian Cucumbers. Crunchy and savory because you diced said cucumbers and did not grate it. Savory with the addition of fresh chopped dill, mint, fresh garlic and a nod to my Persian roots, sauteed caramelized shallots as appreciated in Musto Khiar. Friends once you try this you're never going back ;)
Tzadziki
Serves 4-6
2 cups Greek Yogurt. Choose your preference for either full fat or low fat. Make sure it's not flavored with vanilla or honey.
3 Persian cucumbers - small diced
1 handful chopped fresh dill - roughly 1/2 cup (not a fan of dill, use less or mix with finely chopped parsley)
2 Tbsp finely chopped fresh mint (more or less to your liking). If using dried mint, start with 1 Tbsp. add to your preference.
1-2 cloves fresh garlic minced
Squeeze of fresh lemon juice - to taste
Salt and Pepper to taste
2 Shallots - peeled and sliced in rounds. Set aside.
Mix all ingredients together in bowl (except the shallots). Check seasoning. Set aside or cover and put back in fridge.
Heat small sauté pan with two tablespoons EVOO. Add sliced shallots. Sauté till golden brown. Drain from oil.
When ready to serve, top Tzadziki with sauteed shallots. Serve with fluffy pita, pita chips or crackers.
Enjoy!
Enjoy this with my Roasted Eggplant Salad or Hummus Recipe & Israeli Salad:
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