I decided to give the ever-popular Greek condiment/salad, tzatziki, a seasonal makeover, using the wild garlic that grows just about 7 minutes from our house. I love the basic tzatziki - yogurt, fresh cucumber and finely chopped garlic. However, when trying to think of new ways of using my wild garlic bounty, it suddenly occured to me that it would make an excellent tzatziki. By simply substituting finely chopped wild garlic for garlic, you'll still get the garlic flavour, but with a twist and lots of extra colour.
Use as you would the regular tzatziki - for dipping, as a condiment or simply as one of the dishes on a spring-time Greek mezze platter. Healthy and really delicious!!!
Note that wild garlic = ramson = bear's garlic (Allium ursinum). If you live in Tallinn, you'll find bunches of wild garlic in all of the three markets (Keskturg, Balti jaama turg, Nõmme turg).
Wild garlic tzatziki
(Karulaugu tzatziki)
Serves 4
2 long or 6-8 short cucumbers
1 tsp salt
a large bunch of wild garlic
250 g plain (Greek) yogurt
Wash the cucumber and grate coarsely. Put on a colander, sprinkle with salt and let stand for 30 minutes.
Finely chop the wild garlic.
Mix wild garlic, drained cucumber and yogurt in a bowl, season with salt, if necessary.
You can vary the thickness of your tzatziki by using either a strained Greek yogurt (first photo) or ordinary plain yogurt (second photo).
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