THE 10 RULES FOR A TZATZIKI D.O.C.G.

On the occasion of a press trip to #Crete to which I was invited, a chef from the Greek Academy of Taste #GAT presented his Masterclass dedicated to #tzatziki where he revealed the GAT approved recipe with some tricks:

- 1️⃣ You must only use Greek yogurt cream 🇬🇷 dense and velvety added with #straghisto cream;
- 2️⃣ The straghisto must be whipped with a whisk to make it more compact, before adding the various ingredients;
- 3️⃣ The cucumbers 🥒 must be peeled in half, eliminating every other strip, choosing the less ripe ones, without gelatin;
- 4️⃣ The cucumbers 🥒 must then be grated into matchsticks, sprinkled with salt, left to rest for about 10 minutes ⏱, squeezed vigorously, flavored with white wine vinegar, left to rest for another 5 minutes ⏱ and squeezed;
- 5️⃣ you must then crush the garlic 🧄 soulless in a mortar together with the salt, in order to obtain a garlic paste
- 6️⃣ The cucumbers 🥒 should then be added to the whipped yogurt, together with the garlic. If you want, you can add a little freshly ground black pepper and chopped fresh dill
- 7️⃣ Work your tzatziki vigorously to mix the ingredients
- 8️⃣ Let it rest overnight covered with cling film in the fridge, this way the incorporated air will escape and your tzatziki will be nice and compact
- 9️⃣ Serve on slices of country bread 🥖 toasted and rubbed with garlic (if you want)

🔟 If you want to keep the tzatkiki for several days it is advisable to add the garlic ointment at the moment, to prevent it from fermenting.

Always remember that it's the details that make the difference!