Tzatziki
It is early summer in Dolanaar, a small town of Night Elves in the center of a deep forest. The gardens are blessed with plentiful cucumbers, perfect for a cold yogurt dip we know as tzatziki. Tzatziki is excellent with pita bread, falafel, or as a dip for fresh veggies.
Take an afternoon to walk barefoot in the grass, lay in the moss, or dangle your feet in a cool stream while watching wild bunnies forage for clover. Smell some flowers. Watch some beginner druid students practice turning into bears. The inn here in Dolanaar is known for their hospitality and the elves will bring you chilled tea with a tzatziki and hummus plate for lunch.
This is a very easy recipe – the first two steps are both overnight and can be done at the same time. This lets the excess liquid drain from the cucumbers and gives time for the garlic flavor to mellow into the yogurt. The overnight rest also pays honor to Elune, the Night Elf Goddess of the moon. In the morning, the two bowls are blended together and fresh herbs are added, then it is ready to serve.
Adapted from The Wanderlust Kitchen.
Tzatziki
Equipment
- Vegetable peeler
- Fine mesh sieve or something similar
Ingredients
- ½ of a large cucumber – peeled (or 1 whole small cucumber, peeled)
- 1 ½ cups plain full fat Greek yogurt
- 2 medium garlic cloves – finely minced
- 2 Tbsp oil (olive, avocado, etc.)
- 1 Tbsp white vinegar
- ½ tsp table salt
- 1 Tbsp minced fresh dill or parsley
Instructions
- Grate the cucumber and drain through a fine mesh sieve or in cheesecloth overnight in the fridge.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
- AFTER RESTING, gently squeeze the remaining liquid out of the cucumber.
- Add the cucumber and fresh herbs to the yogurt mixture and stir to combine.
- Sprinkle extra herbs and a drizzle of oil over the top just before serving. Serve chilled with pita bread or veggies for dipping, or spread inside a pita pocket to serve with falafels.
