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| Tzatziki |
| About the recipe |
Tzatziki is a traditional Greek/Turkish sauce that is popular to put in gyros and dip veggies in. I expand it's use to chip dip, sandwich spread (GREAT), salad dressing, baked potato sauce, and probably a couple other I can't remember. I found this recipe on the internet.
http://homecooking.about.com/library/archive/blsauce12.htm
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium. |
| Servings |
As much as you like |
| Ingredients |
1 container (16 ounces) plain yogurt
1/2 English cucumber, not peeled, seeded and filenly copped plus a few thin slices
1/2 teaspoon salt
1 to 2 cloves of garlic
1 Tbs chopped fresh mint or dill plus additional sprigs
1 Tbs extra virgin olive oil
1/2 tsp red wine vinegar
1/4 tsp ground black pepper
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| Perparation |
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs. |
| Notes |
Okay, this recipe was way too complicated, so I simplified it.
1st, I cut the seeds from the cucumber, then minced the cucumber as fine as I could.
2nd, I mixed the cucmber with the salt and let sit while I preped the rest
3rd, I pressed 2 cloves of garlic into the yogurt and mixed it with the pepper and oil. I didn't use vinegar - sounded icky.
4th, I dumped a ton of dill into the yogurt, and then threw the cucmber in. Instantly, it was delicious. |
| Last Made |
2004-05-11 |
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