My daughter, Jasmine, had to make something for her class as they studied Greece in 6’th grade. They had many options to choose from, and ultimately she ended up choosing a food to make (of course). While in her Chiton, she had to present to the class how to make it and all describe the history and how the ingredients were used behind the ingredients. This was fun for us to do together. It was an easy recipe because we had to use original ingredients that were around back during the Roman Empire. This is a great low fat recipe great for game day to dip pita chips in or cut up your favorite veggies and dip away. I even use it in a pita pocket and make a nummy sandwich instead of mayo!!
1 cup grated seeded peeled cucumber
1/2 teaspoon salt
1 cup plain fat-free yogurt (can use whole yogurt too)
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice + zest of lemon
2 garlic cloves, minced
- Clean, slice open and seed your cucumber. I grate 1/2 of the cucumber and cube the other half, giving a texture to the tzatziki.
- Combine all wet ingredients and add cucumber, stirring until well blended. Refrigerate at least 1 hour before serving.