Tzatziki recipe
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Tzatziki

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Servings: 4 Servings
Total Time (median): 5 : 15 Active Time: 0 : 15

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Ingredients


Preparation

*Note: Cucumber should be peeled, seeds removed, and diced or grated. Drain excess juice if grated. Combine all the ingredients in a glass or earthenware bowl and chill; to allow flavors to penetrate cucumber. Serve as a "dip", or on lettuce leaves as a salad, or with fried zucchini, eggplant, or fish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


Cuisine: Uncategorized Main Ingredient:

Tags: Sauces, Appetizers, Garlic, Olive oil [edit]

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I recommend pairing it with this recipe.
- suggested by BigOven Premium Member stevemur

Tzatziki Reviews

100% would make "Tzatziki" again.

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If you love Greek food, this sauce is a must! The only thing I did differently is used fresh lemon juice instead of the vinegar. Tastes just like what you'd get in a good Greek restaurant. Enjoy!!

jsample67jsample67 :  :  7w 5d ago


I'd strongly recommend using Greek Yogurt, if you can find it, for Tzatziki. Much thicker and more delicious! In most cities, Greek Yogurt can now be found in the dairy section, next to other yogurts.

stevemurstevemur : comment :  8w 4d ago


Tzatziki is one of my favorite Greek condiments and there are as many versions of this classic sauce as there are cooks who make it. This version was really easy to prepare and tasted wonderful. I used Greek yogurt but a similar yogurt can be made by straining regular plain yogurt for several hours in a couple coffee filter (set inside a colander) to remove the excess liquid and thicken the yogurt. I also grated the cucumber into a colander lined with cheesecloth, left it to drain, then squeezed out any remaining water. The resulting tzatziki was thick and tangy...the perfect compliment to grilled meats.

sgrishkasgrishka :  :  8w 4d ago


If you don't care for mint or dill you may omit either, preferably the mint. Make ahead and refrigerate up to two days covered.

FatGourmandFatGourmand : : 5:15 total time : 0:15 active time :  38w ago


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