Fresh, tangy, and creamy. What more could you want? This tzatziki recipe has some pungent notes yet remains smooth. Great for dipping, or simply eating with a spoon.
If you don’t have quark available, then use a fresh cream, or sour cream. Make sure it’s thick, otherwise the watery cucumbers will make t he dip too liquidy.
Instead of mincing the cucumber, you can grate it instead. It may leave a few larger bits, but it’s soft enough to be okay.
If you’ve got a mandolin, you can use that for the leek. Cut the leek into quarters, or eighths, and then slice it with the mandolin. This is probably true of many vegetables you need to mince, but I’ll limit my advice to the leek for now. I use the knife for everything so I don’t have as much to clean.
As with all recipes containing garlic, add more to your tastes. Or rather add as much as your guests and colleagues can handle for the next day or two. Or stick with one clove. I don’t like any flavour overpowering the others, so tend to be garlic shy. You still want to taste the chili and mustard!
Chive Quark Tzatziki
250 g 1 cupQuark 40%
1 medium 9 gGarlic Clove
25 g ¹⁄₂ cupChiveschopped
¹⁄₂ teaspoonyellowMustard Seedground
¹⁄₂ teaspoonChili Powder
- small mixing bowl
- Add the quark into a mixing bowl.
- Mince the cucumber and add it to the mixing bowl.
- Mince the leek and add it to the mixing bowl.
- Mince the garlic and add it to the mixing bowl.
- Mince the chives and add them to the mixing bowl.
- Add the salt, ground mustard, and chili powder to the mixing bowl.
- Mix thoroughly and the tzatziki is ready to serve.