Culinaria Obscura
This dip or sauce goes well with just about anything. It is an especially delightful spread on flatbread. Add a dollop to a slice of socca or lavash to accompany your bowl of nasturtium soup and beet cream for a full meal. Leftover tzatziki pairs beautifully with roasted salmon and lemon.
Ingredients
- 3 tablespoons fermented mint, rinsed and finely chopped
- 3 cloves garlic, minced
- 1 cucumber, finely grated
- 2 tablespoons olive oil
- 2 cups yogurt (preferably Greek or other strained yogurt)
- Salt to taste
Preparation
Finely grate the cucumber into a dishtowel or sieve. Squeeze out excess liquid 3 times over 15 minutes.
Meanwhile, mix together yogurt, garlic, mint, and oil.
Add cucumber to mixture and incorporate well.
Taste before adding salt since the fermented mint already is salted. Add salt to taste.
Drizzle with a little more oil before serving.
