Greek style yogurt and cucumber tzatziki sauce
For gyro pita sandwiches, Shawarma, roast lamb, roast pork or beef, fish and other seafood, rice dishes, grilled vegetables, vegetable filled egg omelets and other foods.
8 ounces plain Greek yogurt
1/8 teaspoon white pepper
1 teaspoon salt
1 teaspoon white sugar
2 teaspoons dill weed powder
2 peeled garlic cloves, finely minced
Juice of 1/2 lemon
1 tablespoon extra virgin olive oil
Optional: 1-2 tablespoons of finely chopped fresh mint leaves
Peel off the bitter waxed cucumber skin, cut cucumber in half, spoon out or bore out the center seeds and pulp and discard. Pat cucumber with paper towels to get it as dry as you can, dice cucumber and place it in a food processor chopper machine.
Add all other ingredients but first pour off any water settled at the top of the yogurt and blend in the yogurt (do not use low fat) do not over-mix. Cover bowl and place in refrigerator, let set undisturbed overnight allowing the ingredients to blend. Sauce will re-thicken (keep well chilled when not in use.)
Makes about 2 cups.
Mediterranean style tzatziki (yogurt and cucumber white sauce) can be used on gyros, pita sandwiches, dolmades, roast lamb, roast pork or beef, fish and other seafood, rice dishes, grilled vegetables, vegetable filled egg omelets and many other foods.
This cucumber and yogurt sauce will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.