Tatziki Dip

Ah the Tatziki...or as we say in arabic, zebady. This is a staple at every dinner table I can recall. It is a dipping sauce, a rice binder, a palate cleanser and can go on top of practically every type of fish, poultry, vegetable or meat dish you can imagine.

Zebady is a very simple side dish that can be whipped up with just a few ingredients. Everything can be altered to your personal taste buds, so find your happy place! There are many ways you can also make your tatziki unique. Feel free to substitute the cucumber with yellow or red beets or even add strips of sun dried tomato. That would be pretty yummy on some chicken. Anyways, here's my basic zebady recipe!

Here's what you'll need:

1 cup of thick plain yogurt

3 garlic cloves

1 lemon

1/2 cup shredded cucumber

1 tsp dried mint

salt

pepper

1. Combine the yogurt, lemon, salt, and touch of pepper to taste.

2. Grind your garlic all the way into a paste form. This can be done in a garlic press or if you don't have one, take a pinch of salt and add it to your minced garlic. Take the side of your knife and smash, dragging the garlic paste towards you. You'll notice that the salt gives it just enough abrasion to turn into a paste. ;)

That is your base! Cucumber and mint continued:

3. Add your dried mint

4. Shred your fresh cucumber and drain in a cheesecloth. This is important as you don't want too much excess liquid in your yogurt dip.

5. Add your cucumber on top as I like to do, or fold it in.

You are ready to dip in!

A few other ideas that came to mind for a 2.0 version.

Zebady base + sriracha = Spicy twist for chicken or kofta

Zebady base + dried oregano + sundried tomato = Roasted touch for shish tawook or chicken kabob

Zebady base + dried taragon + kalamata olives = Briney twist for a topping on white fish