| | Tsatziki 2 large cucumbers
2 1/2 cups of thick plain yogurt
3 garlic cloves, crushed
1 tablespoon of finely chopped fresh dill
1 tablespoon of extra virgin olive oil
salt and pepper
To garnish:
1 tablespoon of sesame seeds
cayenne pepper
sprigs of fresh dill |
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Using the coarse side of a grater, grate the cucumbers into a bowl lined with an absorbent, perforated kitchen cloth. Pull up the corners of the cloth to make a tight bundle and squeeze very hard to extract all of the moisture. Put the cucumbers un a bowl and stir in the yogurt, garlic, dill and olive oil. Season with salt and pepper to taste. Cover with plastic wrap and chill for at least 3 hours for the flavors to blend. When ready to serve, remove the dip from the refrigerator and stir. Taste and adjust seasoning if necessary. Put the sesame seeds in a small ungreased skillet and dry fry them over medium heat, until they turn golden and start to give off their aroma. Immediately pour them out of the pan onto the tsatziki, they will sizzle. Sprinkle some cayenne pepper onto a plate. Lightly dip the tip of a dry pastry brush into the cayenne, then tap a light sprinkling of cayenne all over the tsatziki. Garnish with sprigs of fresh dill, if desired. Back to appetizers |
