Ingredients
- 1 garlic clove, finely grated
- 2 teaspoons distilled white vinegar, plus more to taste
- 2 cups/16 ounces plain, full-fat Greek yogurt
- 3 to 4 mini cucumbers (about 8 ounces), cut into large chunks
- Salt
Instructions
- In a mixing bowl, combine the garlic and vinegar and set aside to mellow.
- On a flat surface, lay a clean kitchen towel flat. Add the yogurt to the center of the towel, then bring the four corners together and twist to create a tight bundle of the yogurt. Place in a small bowl and set aside.
- In a food processor or blender, coarsely chop the cucumbers with a pinch of salt so they’re still chunky and not soup. Transfer to another clean kitchen towel and bundle like the yogurt. Over the sink and using your hands, squeeze as much of the excess liquid out of the cucumbers as you can. Then, do the same with the yogurt bundle (you’ll be surprised how much water can come out of both).
- Transfer the yogurt and cucumbers to the bowl with the garlic and vinegar. Season generously with salt, then mix to combine. Taste and add more salt and vinegar to taste. Stored in an airtight container, this keeps in the refrigerator for up to a week.
Full Article
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
Inspired by the tzatziki served at Sto Kastro, a Greek restaurant in Germersheim, Germany, this thicker, fluffier iteration of the sauce lets the pairing of cucumber and yogurt shine. The main technique here is to really squeeze the liquid out of both the cucumbers and the yogurt, which results in tzatziki that’s both creamy and almost fluffy. A second trick, from the cookbook author Suzy Karadsheh, is to use distilled white vinegar instead of lemon juice. The vinegar’s straightforward acidity delivers the best of the cucumber and yogurt. This cool, creamy mix tastes fantastic when spread on warm pita bread and crackers or used as a dip for chips and fresh crunchy vegetables.