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Window, Jerusalem

Tzatziki

Tzatziki doesn’t stay in my fridge for long. I make it & it’s all eaten up in about 48 hours. It may be because it dresses up chicken, fish, salad, grains really well. Or just because it has the right balance of yogurt & lemon with that fresh dill flavor popping up bright & clear that my family goes for. I think the real reason, however is the flavor of cucumber. This was explained by my eldest son a week or so ago who declared cucumber juice his favorite fruit juice. He proceeded to purchase a cucumber soda & let me have a taste. While I’m no fan of sodas & I don’t really have a sweet tooth, his cucumber soda was simply amazing & reminded me of sitting at the local Jewish Deli, in the late 70’s & early 80’s with my brother, eating sandwiches on Bulkie Rolls, crunching on Kosher Dills & sharing a Cel Ray Tonic. One sip of my son’s cucumber soda and I was right there, sitting at Rubin’s, 35 years ago. Maybe, in a wonderful way, cucumber just feels like home. Here’s links to get both the cucumber and the celery sodas:

 

 

Window, Jerusalem

Ingredients

1/2 big Cucumber, cut in half, seeds scraped out or 1, whole British Cucumber

2 Cups Plain Greek Yogurt (thick, whole milk kind)

3-4 Tablespoons fresh Lemon Juice

2 Tablespoons Olive Oil

Bunch Fresh Dill, finely chopped

2 Whole Garlic Cloves, smashed & diced

1 Teaspoon Table Salt

Instructions

1

Grate cucumber (skin on), sprinkle table salt on it & let drain in a fine mesh sieve or cloth for at least an hour.

2

Place grated cucumber in a clean tea towel & squeeze gently (just give a good squeeze if already in a cloth).

3

Combine yogurt, garlic, olive oil, dill, & cucumber in a bowl that has a lid or have a jar handy. Add salt. Stir & Taste. Add more garlic & or salt to your liking. Cover & chill for at least 3-4 hours & up to a day. Stores in the fridge for a few days.

4

Ta Da! You’re Done!

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Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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