Tzatziki dip/sauce is a refreshing, cooling dip/sauce from Greece. Comprising mainly of yogurt and cucumber, Tzatziki has a strong similarity with the Indian Cucumber Raita. The Greeks normally serve Tzatziki with grilled meat or simply as a dip. Traditionally yogurt made from sheep's or goats milk was used in preparing the sauce.
RECIPE REFERENCE:
GREEK.FOOD.COM
TZATZIKI SAUCE/DIP RECIPE:
YIELDS : 3 1/2 CUPS OR 12 SERVINGS
CUISINE : GREEK
TYPE : DIP/SAUCE
TIME : 3 HOURS PREPARATION + REFRIGERATION FOR THE FLAVOURS TO MELD
INGREDIENTS :
1) 3 Cups of Greek Yogurt
2) 3 Tbsp Lemon Juice
3) 1 Garlic clove minced
4) 1 Large seedless cucumber diced
5) 1 Tbsp fresh dill or fresh mint chopped
6) 8-10 whole black Pepper
7) Salt to taste
THIS IS WHAT YOU DO :
1) Peel the cucumber, grate or dice it roughly.Put the cucumber in a colander and sprinkle 1 Tbsp salt lavishly over the cucumber. This is done to extract all the water out of the cucumber as we do not want a runny dip. Place a plate right over the cucumber and put a weight over the plate and leave it for 1/2 an hour. This pressure will help all the water to drain out of the cucumber. Now take the cucumber into a kitchen towel and remove every bit of water in it.
TIP: Traditionally seedless cucumbers were used to get a creamy thick texture of the sauce free of seeds. You can use any variety of cucumber.
2) Greek yogurt is used for the recipe. But you can use any yogurt. To get the same thickness as the Greek yogurt, place the entire yogurt inside a cheese /muslin cloth. Tie the mouth tightly and leave it hanging in a clean dry area for two to three hours till all the water from the yogurt drains away.
3) In a food processor add all the ingredients listed above except yogurt and salt. Whizz to a smooth blend. In a bowl place the yogurt. Add the blend from the food processor and mix well with a spoon. Check for seasoning and add salt if required.
4) Refrigerate for at least 2 hours to allow the flavours to meld well. Serve as a dip. Mix before serving. I served it with my Savoury Kidney Beans/Rajma Pops and the result was mouthwatering good.
1) Peel the cucumber, grate or dice it roughly.Put the cucumber in a colander and sprinkle 1 Tbsp salt lavishly over the cucumber. This is done to extract all the water out of the cucumber as we do not want a runny dip. Place a plate right over the cucumber and put a weight over the plate and leave it for 1/2 an hour. This pressure will help all the water to drain out of the cucumber. Now take the cucumber into a kitchen towel and remove every bit of water in it.
TIP: Traditionally seedless cucumbers were used to get a creamy thick texture of the sauce free of seeds. You can use any variety of cucumber.
2) Greek yogurt is used for the recipe. But you can use any yogurt. To get the same thickness as the Greek yogurt, place the entire yogurt inside a cheese /muslin cloth. Tie the mouth tightly and leave it hanging in a clean dry area for two to three hours till all the water from the yogurt drains away.
3) In a food processor add all the ingredients listed above except yogurt and salt. Whizz to a smooth blend. In a bowl place the yogurt. Add the blend from the food processor and mix well with a spoon. Check for seasoning and add salt if required.
4) Refrigerate for at least 2 hours to allow the flavours to meld well. Serve as a dip. Mix before serving. I served it with my Savoury Kidney Beans/Rajma Pops and the result was mouthwatering good.
No comments:
Post a Comment