Dried Apricot Tzatziki

Dried Apricot Tzatziki

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  • 2 cups full-fat Greek yogurt
  • 1 large English cucumber, seeds removed and cut into small dice
  • 1 large clove garlic, grated on a microplane
  • Zest of 1 lemon
  • ¼ teaspoon whole cumin seeds, toasted and ground
  • ¼ teaspoon whole coriander seeds, toasted and ground
  • ¼ cup dried Turkish apricots, cut into small dice
  • Extra virgin olive oil, for serving


Measure the Greek yogurt into a cheesecloth-lined strainer set over a medium bowl and let strain overnight (8 to 10 hours; optional).

When the Greek yogurt is ready, add it to a bowl and combine with the rest of the ingredients. Drizzle with extra virgin olive oil for serving.

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