This entry is dedicated to Dean Davidis, one of my favorite people to chat food with. Thank you for your endless inspiration and support; here’s to you – OPA!
My tzatziki recipe was born on accident after having strained yogurt too far while making a Middle Eastern spread called labne. I eventually tended to my forgotten disaster, but it was already too late – the once creamy yogurt had turned into a solid cheese-like mass. This is when the 1/16th Greek in me chimed in with the thought of turning my losses in for a spectacular tzatziki sauce.