How to make Tzatziki Dip
My sister was touring Europe a few weeks ago and went to visit Greece. She helps me writing content for the blog occasionally, so she wrote about the food she had and some places she visited while there. I have always been a fan of tzatziki, I like everything about it: how it is written :D, how it tastes, how easy it is to make.
Now, don't get me wrong: I know regional foods can not be replicated overseas. They have a special taste that has no pair in the world, and it's what makes them so special. I have experimented this myself: I'm a Costa Rican living in South Africa: I've tried to make rice with "achiote" (which I can't find here); I've tried to make "empanadas" (they don't sell "masa" here), I've wanted to eat "yuca" (not available here)... So I have made my own versions using local spices or ingredients when I can. They never taste the same. Ever. But at least I try.
So I made the tzatziki, following a recipe that had way too much garlic, and despite that, I was so proud of it, it was good and didn't taste that much different from the ones I have tried in Greek restaurants (note: I only tried Greek food in my thirties, when I moved to South Africa). I posted my creation on Instagram only to have this one person writing comments about how I would never get close to the original, that she doesn't use recipes, her Greek friends told her how to make it, etc, etc. I felt deflated but decided to just answer with smiles and niceties. I decided my social media is no place for conflict.
That was an exercise in patience. A learning experience indeed: I'm new to the blogging world and I should get used to people's criticism. Some will love what I do, some won't. This person probably thought it was ruining my day, or probably just goes around trying to be right all the time. But I thank you, for teaching me:
1. How to keep doing my own thing despite criticism,
2. How to focus on the positive (I had many, many positive comments),
3.How to have enough confidence in what I do to not let people's opinions stop me from doing it.
I don't know who invented tzatziki, but this person really knew about taste. There are a tonne of recipes on the internet, but don't be fooled, it really doesn't need that much garlic, I'm telling you from experience :P . . . #instagood #food #yummy #instapic #yum #fresh #foodie #homemade #goodeats #igfood #foodstagram #foodbloggers #nomnom #instayum #greekfood #snacking #foodphotography #foodphotooftheday
Ok, so after that life lesson, let's talk about the Tzatziki dip. I added mint and I used double-cream plain yoghurt. I thought it seated well, even though it is not as thick as the greek yoghurt (which by the way, I have no idea where to find it in South Africa). Here is a very cool infographic I found on Pinterest that explains how to strain the yoghurt if you are using a normal one:
Recipe - How to Make Tzatziki
- 1 cucumber.
- 1 crushed garlic clove.
- 1 tbsp. lemon juice.
- Salt and pepper to taste.
- 1 tbsp. olive oil.
- 2 cups double-cream plain yoghurt.
- Fresh dill and mint.
- Finely chop the cucumber. You can remove the skin if you like (I didn't).
- Chopped dill and mint.
- Cucumbers have a lot of water. Drain them with a kitchen towel before mixing with the rest of the ingredients.
- Finally, put everything together in a bowl and mix well.
- Let it sit for a while in the fridge before serving.