Serves 8
A tzatziki recipe is to a Greek cook like red sauce is to an Italian—every family has its own, and you’ll never taste exactly the same one twice.
It might seem like a simple condiment, but it’s all about getting the right balance of flavors from fresh herbs like dill, mint, and parsley plus spicy garlic and sweet fennel.
How much garlic or cucumber you use really comes down to personal preference. Just make sure that the cucumber is seeded and drained of all its natural water, or else the consistency will be too loose. As with any recipe in which the ingredients are raw, quality is key.
wild bonus: Garlic and its disease-preventing properties is the real star of this dish.
3 medium cucumbers, seeded
2 cups full-fat Greek yogurt
2 cups kefir
1 cup extra-virgin olive oil
2 tablespoons finely chopped fennel
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon crushed garlic (about 1 clove)
1 tablespoon fresh lemon juice
1 tablespoon ouzo
Sea salt and ground white pepper, to taste
Peel the cucumbers and grate them on the coarse holes of a box grater. Place the grated cucumber in a sieve and gently press out the liquid. Transfer to a medium bowl.
Add all the remaining ingredients and season to taste. Refrigerate overnight before serving to let the flavors meld.