From the restaurant: The Greekfest
Greece’s dip for just about everything!
2-4 (keeps for about 1 week)
2 cloves garlic
8 tablespoons of extra virgin olive oil
½ teaspoon of oregano
½ teaspoon of sea salt
1 teaspoon of freshly ground pepper
24 ounces of Greek plain yogurt (or strained plain yogurt)
2 unwaxed cucumbers (seeded and grated and strained)
1 bunch of fresh dill or mint (or both)
Juice of 1 lemon
Oven to 350 degrees
In a small sauce pan place 2 garlic cloves with 4 tablespoons of water together with ½ of the extra virgin olive oil and boil slowly until the garlic softens. Drain the mixture, (through a small strainer) and crush the garlic with a spoon together with the salt, pepper, and oregano. You now have a garlic paste; set it aside.
Wash and cut cucumbers in half then take the seeds out; grate them or chop them very small, “julienne” style and squeeze as much liquid out as possible – this keeps the tzatziki thick.
In a large bowl, mix the yogurt, garlic paste, cucumbers, chopped herbs and the remaining 4 tablespoons of extra virgin olive oil with the lemon juice. Mix slowly so that the cucumbers are not crushed further.
Refrigerate for about 1 hour and serve.
Use on fresh bread, or with meat, poultry or fish.