Just wait until you taste this! Kozani spice, with its touch of saffron, takes an ordinary tzatziki to the next level. Kozani is a city in northern Greece where organic saffron is cultivated. Try this tzatziki with fresh cut veggies or crackers. Also great as an accompaniment to lamb, roast chicken or falafel.
1 small cucumber, peeled, grated and drained
2 garlic cloves, minced
2 cups plain Greek yogurt
1 tablespoon Curio Spice Co.'s Kozani Spice
1-2 tablespoons fresh lemon juice
salt to taste
olive oil to garnish
Squeeze the grated cucumber over the sink to extract as much of the water as possible. Combine all the ingredients in a medium-sized bowl and stir well to combine. Taste for salt and lemon, and add more if needed. Cover and refrigerate for at least 30 minutes - you'll see the saffron "bloom" after this time, turning the yogurt a pale yellow. When ready to serve, transfer to a pretty bowl and drizzle with olive oil. Can be made 3-4 hours in advance.