Crumbled Feta


Kitchen time: 15 minutes

Ingredients

32 oz full fat greek yogurt
1 large seedless cucumber
3 cloves garlic
juice from ½ lemon – about 2-3 tbsp
1 tsp salt
extra virgin olive oil, for serving

It’s Getting Tzat In Here

First things first, let’s get the pronounciation out of the way. Tzatziki is pronounced zaht-ZEE-kee (the t’s are just there to be bothersome). I often like to just shorten it to zaht.

I take my Tzatziki very seriously. So, you must follow the below instructions to get the best and creamiest texture. None of that watery nonsense.

  1. Use full fat Greek yogurt. This is a non-negotiable. Fat is good for you, but that’s a whole other conversation.
  2. Strain the cucumber as much as you can. As the cucumber sits in the yogurt, more water is extracted and then you end up withhhhh… watery tzat!

Now that we got that out of the way, enjoy this recipe. Add it to anything or just drink it like soup. I love this stuff!

Kitchen time: 15 minutes

Ingredients

32 oz full fat greek yogurt
1 large seedless cucumber
3 cloves garlic
juice from ½ lemon – about 2-3 tbsp
1 tsp salt
extra virgin olive oil, for serving

Directions

  1. Shred the cucumber using a box grater. Add shredded cuke to a fine mesh strainer and season with salt to draw out liquid. Set it aside while you mince garlic.
  2. Mince the garlic as fine as you can. A garlic press would be a really awesome shortcut here.
  3. If you have time, let the cucumber sit for another 30 minutes to draw out more liquid. If not, just squeeze it as well as you can. Really get in there and pretend you were forced to massage your worst enemy.
  4. Now that you’ve squeezed the water out, add cucumber, garlic and yogurt to a bowl. Add 2 tbsp lemon juice and 1 tsp salt. Stir well. Taste and add more salt and/or lemon if needed.

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