I've cooked my way through all 264 recipes
in The New Mediterranean Diet Cookbook!

February 28, 2010

Cacik/Tzatziki (p. 59)

Tzatziki is a yogurt and cucumber sauce or dip that is delicious on all kinds of things. We have the fresh bread I blogged about yesterday, so I wanted to make something tasty to dip it in.

The only thing that makes this recipe take more than 5 minutes is that you have to strain the yogurt for about a half an hour to thicken it up. While you're doing this, also strain the cucumber, since they hold a lot of water.

Then you add the yogurt to a mixture of salted, grated and peeled cucumber, garlic, white wine vinegar (which I had to go to two grocery stores to find -- never again Food Lion, never again), olive oil, mint, and chili pepper, and you have yourself a side item.

It's light and cool and fresh tasting -- a perfect spring snack. Apparently you can also make it into a cucumber soup by adding ice cold water. I might try this a little later in the season.

My mom suggested that it might be helpful to keep track of how much each recipe is costing me, so I'm going to try to keep up with that from now on. I won't estimate costs of things that I already have in my pantry, because I think most people would have them.

plain yogurt -- $2.99 (enough leftover for another recipe I'll do later in the week)
English cucumber -- $1.99
white wine vinegar -- $9.39 (there's plenty of this leftover for future recipes)
mint -- $1.50

Cost of Cacik/Tzatziki: $15.87

1 comment:

  1. I love tzatziki. You can also use plain greek yogurt, which is thicker (and according to me much more delicious) and skip the draining.


Thanks for dropping by! Love, Katrina.