TZATZIKI – CUCUMBER YOGURT DIP

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TZATZIKI – CUCUMBER YOGURT DIP

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Ingredients

Adjust Servings:
1 litre thick goat milk yogurt
6 medium cucumbers unpeeled (2 of them pickled in salt for 24 hours, if possible)
6 stems fresh dill ower third removed, leaves chopped
6 sprigs leaves from 6 mint sprigs leaves only, finely chopped
1 teaspoon minced garlic
2 tablespoons red wine vinegar good quality
1 teaspoon Salt
1 tablespoon Olive Oil
black pepper coarsely ground
  • Serves 4
  • Medium

Ingredients

Directions

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  1. Put the yogurt in a colander layered with cheesecloth and let drip for 2-3 hours.
  2. Halve the cucumbers lengthwise, deseed them and grate on a coarse grinder.
  3. Squeeze the grated cucumbers between your palms to exude liquids and transfer into a bowl.
  4. Add the dill, mint, garlic, vinegar and salt, stir and chill well (to the yogurt ball).
  5. Before serving, check the seasoning.
  6. Pour the olive oil over the salad, sprinkle with some black pepper and serve.

Photo Credit: wEnDy.

Ronen Skinezes

Ronen Skinezes is an Israeli born Chef with deep Mediterranean roots. Ronan’s genealogy traces back to Spain, 1492, the days When all Jews were ordered by Ferdinand and Isabella to leave the kingdom. The Skinezes family wandered through the Ottoman Empire until they finally settled in Athens Greece. Their wandering had left traces of flavors and aromas from various locations. It is these aromas that have been passed down through the generations and are well noticed and enjoyed in Ronen’s style and cooking. Throughout his career Ronen has worked with leading chefs; he spent 10 years in Australia, in the kitchen of award winning Chef Matt Moran, owner of Aria, one of Sydney’s most well regarded restaurants. After returning to Israel, he spent a short period at Keren, a fine dining Restaurant owned by renowned Israeli Chef Haim Cohen. Ronen joined Manta Ray in 2001 as a sous chef and was quickly promoted to the position of head chef. Chef Ronen’s kitchen is influenced by Greek and Balkan cuisine, making much use of olive oil, tahini and yogurt in sauces and a wide variety of seasonings, with tomato, eggplant, pepper and zucchini starring as the essence of Manta Ray’s kitchen. Ronen is a graduate of the Tadmor Culinary Academy in Israel.

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