SAMOS & TZATZIKI

Last week a dear friend of mine was visiting from NYC. We taught together for a year in Brooklyn, she still teaches but has some exciting news-- she's opening her own Charter for developmentally disabled children! After spending a few days lounging around and catching up we decided we needed a proper father, daughter dinner. Whenever I can get more than three people together for dinner I insist on eating at Samos a Greek tapas place in Mt Pleasant. Not only is the restaurant addorable but the food is the best I've had since being in Greece 5 years ago. I love everything about Greek food, but if I had to choose Tzatziki Sauce on fresh pitas would have to be my favorite, with that in mind I'm including a recipe.

3 cups Greek Yogurt (or regular plain yogurt, strained)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it. It's great with grilled chicken kabobs.