After the heavy meals yesterday, we decided to opt for something simple, light and well, refreshing on the palate – Tzatziki. Nil first introduced me to this Greek dish during my first few weeks here and I’ll be frank – I was sceptical about the whole cottage cheese with garlic and cucumber! But surprisingly, I promptly feel in the love with cucumbery yet garlicy taste. Now I can’t get enough of it!!!
This dish is usually served as a starter but we have opted to make it out main dish and serve it with the wholemeal bread we made yesterday and some Gruyère cheese we bought from the store.
You can opt to switch the base from cottage cheese, even though it’s actually low in fat and carbs yet high in protein, to lowfat yoghurt. Some people use natural Greek yoghurt as well and in some countries, tzatziki can be made with sour cream!
- Thinly slice the cucumber and place aside. Sprinkle deliberately with salt to pickle it and let it sit for at least 15 minutes.
- Finely dice or mince the garlic and mix it in with the cottage cheese together with a little olive oil and some cracked pepper.
- Squeeze the excess water from the cucumber (the drier it is, the better) and toss it into the cottage cheese.
- Mix well and serve as a starter with bread, on its own or as a main dish.