Tatziki powder made with the last of the cucumbers from the greenhouse. So it’s actually just cucumber powder . But then I got thinking I could combine all the dry ingredients and just add yogurt when we want tatziki. Then it would be tatziki powder. Which isn’t often so I talked myself out of that. This is the complicated way my brain works. It’s hard being me.
Anyway, you call it whatever what you want. I can’t see me using cucumber powder for anything other than tatziki but one never knows.
The perfect accompaniment to curried lamb and rice, naan and hummus. I dehydrated the cucumbers on low until crisp, then grinded them into a powder. It’s shelf stable, stored in a mason jar, with a cover out of sunlight for about a year.
To make the tatziki, combine the following in a mason jar:
2 tsp dried dill
1 tsp garlic powder
4 tsp cucumber powder
1 tbsp water (omit if you want it thicker)
1/2 tsp salt
Then add 1 cup plain yogurt.
Put the cover on and shake vigorously.
Chill before serving. And this is even better the next day when the flavors meld together more.
I love that I can whip tatziki up for dipping anytime of the year with our homegrown cucumbers.
Love Jenn xx