the Older Bolder Life Sauce Monday: Turmeric Tzatziki

I’m not sure where or how it came to be actually, but my wife is crazy about tzatziki.

We came to appreciate authentic Greek food in early adulthood, and while she’d traveled and lived internationally (North Africa and Switzerland), she’s never been to Greece and experienced the wonderful cuisine on the ground there. Her family did live and work in Algeria for a while, in a fairly multicultural setting, and there they were exposed to all sorts of Mediterranean delicacies.

No matter what the history, she loves tzatziki.

I was talking with a friend about dips to serve at an upcoming party she was hosting, and we somehow came around to this wonderful Turmeric Tzatziki, one of my wife’s recent new favorites. Blooming the turmeric in the hot oil is a genius step, and this dish really pops with a wonderful burst of lemon (using both fresh juice and zest), ginger, garlic, and of course the essential grated cucumber.

Classically made with greek yogurt, we think this is just as good (maybe even better) when made with sour cream. It’s delicious with a plate of crudite, and a perfect complement to any Greek-spiced protein. And for the bonus today – if you’re handy in the kitchen, this one will talk all of ten minutes to put together (ok, maybe 15).

And don’t forget the fresh ground pepper; you need those pepper based compounds (piperines) to optimize absorption of the curcumin in your turmeric. And is just tastes good…

1 to 2 tsp good ground turmeric
2 tbsp avocado oil (or EVOO)

2 small cucumbers or 1/2 English hothouse cucumber
1 tsp good salt

1 cup Greek yogurt or sour cream
1 tbsp fresh lemon juice
1-2 garlic cloves, grated
1-2 tsp grated fresh ginger (peeled)
1 tbsp chopped fresh mint (chiffonade), or more
1/2-1 tsp fresh lemon zest, grated
1/2-1 tsp fresh ground pepper
Good salt to taste (see note)

Stir the avocado oil (or EVOO) together with the turmeric in a small saucepan over medium heat; remove from the heat when it just starts to bubble, stir again, and set aside to cool.

As the oil is cooling, grate the cucumber coarsely, spread on a clean dishtowel on a plate, and salt with 1 tsp of good salt. Let rest for 10-15 minutes, then wring out as much water as possible from the cucumber, add to a medium bowl.

Now add the yogurt or sour cream, lemon juice, grated garlic and ginger, mint, lemon zest, fresh ground pepper, and the turmeric oil. Stir well to combine, and correct the seasonings, including salt as needed.

Best served promptly, will keep covered in the fridge for a bit.

Enjoy.