Tzatziki

No Mediterranean cookbook would be complete without a recipe for tzatziki. I based this recipe on the version served at Aliada, a small restaurant in Astoria, Queens: I use lots of cucumber and thick yogurt, and give it a pronounced garlic undertone. Tzatziki is a great addition to fried or grilled vegetables, especially zucchini. Of course it also can be eaten by itself, with lots of warm fresh bread.