In Greek: τζατζίκι, pronounced dzahd-ZEE-kee
One of my friends here in Greece has always made tzatziki with carrots. The carrots don't make a marked change on the overall taste, but they do add a delightful crunch and they add bulk to tzatziki to make it go further - a frugal choice. Use it as a dip for veggies, and as a condiment. I like it with stuffed vegetables and stuffed grape leaves.
Prep Time: 10 minutes
Total Time: 10 minutes
- 3 cups of thick Greek yogurt *
- 3 cucumbers **
- 3 medium carrots
- 4 large cloves of garlic
- 2 tablespoons of olive oil
- 1 tablespoon of vinegar
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- * If you can't find thick strained Greek yogurt, strain your own using commercial brands, or make your own from scratch.
** Use 3 cucumbers the size of large dill pickles, or 2 larger cucumbers.
Clean, trim, and grate the carrots and cucumbers, using a vegetable grater or the large grate on a cheese grater. Using your hands, squeeze as much liquid out of the carrots and cucumbers as possible. (If time is not a problem, leave them to drain overnight in the refrigerator.)
Peel the garlic and grate using a cheese grater.
In a bowl, combine all ingredients and stir to blend thoroughly. Refrigerate until ready to use.