Rita, the only L.A.-based guest in my cooking class on Monday, seemed happily surprised we were cooking Thai and talking good food here in Bozeman, Montana. After learning she was Greek, we got on a tzatziki tangent, this week’s French Friday with Dorie recipe.
You want the thickest, Greek yogurt you can find; shredding, salting, draining, and squeeeeeeeeezing all the moisture out of the cucumber is a must; after that, you season with lemon juice, chopped fresh mint and dill, salt and pepper. Serve with kabobs and pita, gyro, shwarma, or really anything BBQ’ed, from chicken to grilled veggies. It’s your new dip!
Recipe for Tzatziki, p. 24 from Around My French Table, by Dorie Greenspan.