Wednesday, May 30, 2012

Recipe: Tzatziki (Yogurt & Cucumber Sauce)

Tzatziki (Yogurt & Cucumber Sauce)


Tzatziki is definitely not an Italian dish; it's 100% Mediterranean and delicious! I suggest to make this a few hours to a day before you plan on using it just so the flavors set in and get stronger. If you can't wait that long, it's still good immediately after making. I use this on falafel, as a side salad, and thin it with a bit of water to use as a dressing for a baby spinach salad. It's of course great on gyro meat and any lamb dish.

1 large, long cucumber
Salt
2 Garlic Cloves
1 tbsp White Wine Vinegar
2 tbsp Olive Oil
1 1/2 cups Plain Greek Yogurt, non fat can be used
1 tbsp Dried Mint or 2 tbsp fresh mint (I use fresh wild mint from my garden)
2 tbsp Fresh Mint for garnish

Peel the cucumber. Thinly slice and quarter it. Put in a bowl, sprinkled with salt. Let sit for about 15 minutes to draw out some of the water.

In the main bowl, crush the garlic with 1 tsp salt until it is almost a paste consistency.  Add the vinegar and olive oil, mix thoroughly. Stir in the yogurt and dried mint.

Place sliced cucumber in colander and rinse for 5 minutes under cold water to remove all the salt. Stir it into the yogurt mixture. Garnish with fresh mint.

Best served chilled.



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