Tzatziki sauce for gyros
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Cucumbers |
| Salt | ||
| 1¼ | cup | Yogurt; unflavored |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Lemon juice |
| White pepper | ||
| 3 | Garlic cloves; or more | |
| ¼ | cup | Mint leaves; fresh* |
Directions
*Use fresh mint leaves, shredded, 2 tablespoons dried mint, crushed or ¼ cup coarsely chopped flat-leaf parsley. Use more or less garlic, minced, to your preference. Peel, seed and dice cucumbers.
Sprinkle with salt and set aside to drain. Combine yogurt, olive oil, fresh lemon juice, pepper and garlic in large bowl. Cover and refrigerate. Just before serving, beat yogurt sauce with wooden spoon until smooth. Have fresh mint torn into small pieces. Dry cucumber by gently squeezing between paper towels. Combine cucumbers with mint leaves and yogurt mixture. Add salt and pepper to taste. Use for Gyros in this book. Can also be used as dippers with pita bread cut into wedges and baked for few minutes until crisp. Jo Anne Merrill, recipe from personal files.