This refreshing Mediterranean dip, a healthy appetizer served with pita, doubles as a sauce for grilled or roasted meats — especially lamb, whether from the grill, in a burger or on a sandwich. Its ancient origins may be Armenian, Turkish or Greek; today, you can find versions of tzatzki in all of the countries of the former Ottoman Empire.
Along with Persian cucumbers, a green onion (scallion) is best for this dish. Yellow onions are too pungent and red onions will tint your tzatziki a pale pink. There’s just something strange about pink tzatziki.
3 Persian cucumbers, grated
1 scallion, chopped fine
3 Tbs. fresh lemon juice
2 small cloves of garlic, minced
4 Tbs. fresh dill, chopped fine
2 cups Greek yogurt
3/4 tsp. salt
1/8 tsp. black pepper
1 Tbs. olive oil
Mix all ingredients together well and serve with pita chips (below).
2 pita breads
2 Tbs. water
3 Tbs. olive oil
Salt and pepper, to taste
Preheat oven to 350.
Slice the pita into bite-sized squares and place them in a small bowl.
Mix water and olive oil and drizzle over the pita squares.
Season with salt and pepper.
With your hand, gently mix to make sure all pita bites are coated.
Place on a baking sheet and bake for 20 minutes or until golden brown.
Set aside to cool.