If you have ever had a Gyro sandwich, (correctly pronounced “yee-roh”) this is the wonderful sauce that is used. Any cucumber will do, but I like to use the greek cucumbers that my mother grows in her garden. A few years back, she gathered the seeds and brought them back home with her from a trip to Chios, the island that my father's father came from. I look forward to them all year long!
TSATSIKI 1 clove garlic 1 teaspoon olive oil 1 cup yogurt* 2 cups diced cucumber** salt and pepper to taste
Combine all ingredients.
*Yogurt first needs to be drained by placing in a strainer lined with either paper towel or gauze cloth. Put strainer in a bowl to catch the water. Place in refrigerator overnight to drain sufficiently. Afterwards it will look like what is pictured above.
** After cucumbers have been been peeled and diced, squeeze them in between cloth or paper towels to remove excess water. (I tend to keep my cucumber pieces pretty big, as I like the crunch... feel free to dice them smaller for a smoother, more traditional dip/sauce.)
I like to eat the dip with pieces of pita or flat bread. (I find that this is even better the second day as all the flavors have had a chance to blend together and the raw garlic has had some time to mellow out a bit!)
Since I am not a meat eater I also like to combine it with vegetarian meat, (Morningstar, Garden or Boca Veggie burgers, chic patties, or sausage patties) that I have seasoned with a bit of cumin, some sliced tomatoes and shredded lettuce piled in a thick pita or on top of some more flat bread, as shown above. Makes for a delicious and light veggie version of a gyro sandwich. Enjoy!