Living in Astoria, I’m surrounded by a ton of amazing food–seriously, if you saw my “Restaurants to Try” list on my iPhone, you mighhhttttt think I was a bit crazy. While there’s never a shortage of places to test out, there’s one cultural cuisine at the center of it all–Greek. Astoria is pretty much the Greece of New York (and maybe even the United States).
On our street, there’s an incredible place called Taverna Kyclades–everything is fresh and authentic and lick-your-fingers good. The first time we went shortly after moving to the area, the waiter dropped off a complimentary (I know, COMPLIMENTARY FOOD IS AMAZING) bowl of tzatziki dip at our table and I thought I was eating the food of the (Greek) gods. I think about having a meal there about five times a week, so I thought it was high time I learn how to make a few staples on my own.
- 500g (one large container) plain greek yogurt (I went with Fage 0%)
- 1 cucumber, seeds removed and chopped tiny
- 3-4 (depending on your preference) cloves of garlic, minced
- the juice of 1/2 lemon
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons (or more) dill, chopped
- salt and pepper to taste
The easiest (and healthiest) partner to this dip? A fresh greek salad! You can really do it up any way you want–olives, red onions, tomatoes, cucumbers–I went with a mix of red onion, tomatoes, cumbers, feta and parsley.