Black Garlic Tzatziki

A softer and more complex version of the classic tzatziki.

Because black garlic lacks the pungency, and in addition has an earthy, nutty sweetness. So combining it with something fried (fish or vegetables like zucchini), for example, softens and purifies the flavor from the frying, but also enhances its sweetness.

The final touch of lemon manages to confuse the palate, reminiscent of something familiar but with a different aftertaste.

Ingredients:

• 1 medium cucumber
• ½ tsp salt
• 300 g strained full-fat yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped dill
• 15 g Black Garlic paste
• ½ tsp coarsely ground black pepper
• A pinch of lemon zest

Directions:

Cut the cucumber lengthwise and with a spoon remove the seeds (be careful not to remove the flesh). Grate on a coarse grater and mix with the salt. Leave for 10 minutes and squeeze gently without drying it completely. Put it in a bowl with the rest of the ingredients and mix. Taste and adjust the salt and acidity (depending on the yogurt you will use)

Leave in the refrigerator for 4-5 hours to allow the flavors to blend.