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Chef Yiannis' Tzaztiki Recipe

The Limani way.

Yiannis is the Executive Chef at Limani, a family-run Greek restaurant offering elevated Aegean food, and he recently let us in on the secrets behind one of Greece’s most beloved dips.

Ingredients:

  • Fresh cucumber
  • Creamy Greek yogurt (if shopping at SouthPark's Whole Foods or Harris Teeter, Chef recommends Fage 5%)
  • Garlic
  • Fresh dill
  • Red wine vinegar
  • Extra virgin olive oil
  • Salt and pepper

Utensils You'll Need:

  • Grater
  • Cheese cloth or fine mesh strainer
  • Knife
  • Spoon or rubber spatula
  • Measuring spoons
  • Mixing bowl

Step-by-Step Instructions:

  1. Start by grating your cucumber. Once grated, strain out the juice using a cheese cloth or fine mesh strainer. You can discard the juice, or use it to add a fresh element to water or cocktails!
  2. Combine the strained cucumber, 2 cloves of minced garlic, 1 tablespoon of freshly chopped dill, 1 teaspoon of red wine vinegar, and a pinch of salt and pepper with a cup of Greek yogurt. 
  3. Add extra virgin olive oil to your liking. Chef recommends starting with 1/4 cup. 

NOTE: Measurements are not exact. Measure like a Greek, which means tasting as you go and adjusting based on your personal preferences. 

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