Tzatziki

Tzatziki is the perfect way to hide those greens.

Tzatziki is a condiment that is often eaten with a variety of meats or breads, or used as dipping sauce.
Typically tzatziki is made of Greek yoghurt, cucumber, and garlic, with various additions which can include mint, dill, other herbs, pepper, salt, lemon juice, vinegar, and oil.
The term ‘tzatziki’ sometimes has the spelling ‘tzatsiki’ or ‘tsatsiki’, and the word is believed to have come from the Turkish ‘cacık’, which has the possible meaning ‘chutney’.
Tzatziki was popularised by, and is normally attributed to Greece, although the condiment is virtually the same as the Turkish cacık, and is similar to recipes from other nearby countries.
Tzatziki is traditionally eaten as part of an entrée with pita bread as its accompaniment, or on gyros or souvlaki.

The colour of tzatzki ranges from a white to a light mint green depending on the quantity or processing of the cucumber.
Tzatziki is high in calcium, fat, sodium, protein and vitamin K, and contains many other vitamins and minerals.
Generally tzatziki is served cold, and it is sometimes used as a salad dressing.
The flavour of tzatziki is often strong and tangy, and it has a creamy texture, due to the yoghurt content.
To make tzatziki, the yoghurt is typically strained for a period of time to remove excess water; the cucumber is grated or finely chopped and often squeezed or salted to draw out the moisture; and the garlic crushed or chopped; after which, all ingredients are mixed together.

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