TZATZIKI
Steps:
- Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
- Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
EASY TZATZIKI
Provided by Claire Robinson
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
- BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.
TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE
This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!
Provided by Miracle Miriam
Categories Sauces
Time 3h
Yield 3 1/2 Cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
- In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
- This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
- ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
- You can skip this draining process, if you want, but you will have a moderately messier, runnier result.
TZATZIKI
Greek yogurt's thicker texture eliminates the need to drain yogurt in cheesecloth as most commonly seen in tzatziki recipes. Wringing out the moisture from your cucumber ensures that the tzatziki stays thick and creamy. We chose fresh dill and mint over dried to provide the brightest flavor possible.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture.
- Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.
CHEF JOHN'S TZATZIKI SAUCE
I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 3h25m
Yield 12
Number Of Ingredients 11
Steps:
- Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
- Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
- Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
- Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Nutrition Facts : Calories 48.5 calories, Carbohydrate 2.5 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 119.6 mg, Sugar 1.4 g
TZATZIKI (GYRO SAUCE)
I love the sauce that is on a gyro. I wanted to make my own for a greek salad to use as a dressing and found this in a Gourmet magazine. It worked out great. Now I just need to figure out gyros so that I can have it on that. Cooking time is for the chilling it is not necessary but I like mine served cold.
Provided by Huskergirl
Categories Sauces
Time 1h15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
- Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
- Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
- Cover and chill 1 hour.
Nutrition Facts : Calories 418.1, Fat 35.2, SaturatedFat 8.9, Cholesterol 31.9, Sodium 1279.7, Carbohydrate 18.6, Fiber 1.1, Sugar 14, Protein 9.8
TZATZIKI SAUCE I
This fragrant sauce is cool and refreshing, a perfect summer dip for cucumber slices.
Provided by Serena Liew
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 5m
Yield 12
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the yogurt, olive oil, lemon juice, salt, pepper, dill and garlic. Blend thoroughly and serve.
Nutrition Facts : Calories 33.4 calories, Carbohydrate 1.7 g, Cholesterol 1.1 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 110.4 mg, Sugar 1.4 g
TZATZIKI SAUCE
Easy dressing for gyros or Greek salad. Also makes a nice dipping sauce for Veggies. HINT: Tastes best when chilled for at least 1 hour after preparation.
Provided by DEBNJAMES
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.4 g, Cholesterol 3.4 mg, Fat 4.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 41.5 mg, Sugar 4 g
TZATZIKI
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 servings (about 3 cups)
Number Of Ingredients 6
Steps:
- Combine the yogurt, cucumber, lemon juice, dill, garlic and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.
- Serve garnished with chopped dill.
TZATZIKI SAUCE
Provided by Serena Palumbo
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
TZATZIKI
Make and share this Tzatziki recipe from Food.com.
Provided by evelynathens
Categories Greek
Time 10m
Yield 1 1/2 pints, 12 serving(s)
Number Of Ingredients 7
Steps:
- Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
- Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
- This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
- Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
- Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
- Use as a salad dressing.
- A dip for crudites.
- Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.
Nutrition Facts : Calories 132.1, Fat 13.6, SaturatedFat 5.2, Cholesterol 19.9, Sodium 31.5, Carbohydrate 2.3, Fiber 0.1, Sugar 1.8, Protein 1
AUTHENTIC GREEK TZATZIKI
This is a lovely, cool, refreshing Greek tzatziki dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pita bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to always use thick, full-fat Greek yogurt. Low-fat versions won't cut it. Enjoy!
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
- Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 5.6 g, Cholesterol 18.8 mg, Fat 17.4 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 5.4 g, Sodium 81.2 mg, Sugar 4.1 g
TZATZIKI SAUCE
This is a fabulous accompaniment to any grilled meats...especially souvlaki pork or chicken and even lamb. It's also yummy as a dip for veggies. Heres a tip: grill some greek-style marinated pork or chicken, slather tzatziki sauce on a fresh pita bread, add meat, then top off with thinly sliced onion and some sliced tomato-a little more sauce on top and voila...Souvlaki Pita! *You can use low-fat sour cream or plain yogurt.
Provided by Lorrie in Montreal
Categories Low Protein
Time 45m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Grate cucumber and let sit in a colander to drain water for a 1/2 hour; squeeze excess and add to sour cream.
- Add remaining ingredients and let flavours meld for a couple of hours in the refrigerator.
Nutrition Facts : Calories 297.9, Fat 28.9, SaturatedFat 14.7, Cholesterol 46.2, Sodium 348.2, Carbohydrate 7.7, Fiber 0.4, Sugar 1.4, Protein 3.9
SOUR CREAM TZATZIKI
I wanted a tangy Tzatziki sauce, but didn't have any plain yogurt on hand. This recipe is made with sour cream instead of plain yogurt, and tastes WONDERFUL!
Provided by DaniellaBella
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl.
Nutrition Facts : Calories 60.6, Fat 5.7, SaturatedFat 3.3, Cholesterol 14.9, Sodium 23.7, Carbohydrate 2.1, Fiber 0.1, Sugar 1.5, Protein 0.8
TZATZIKI
This fresh and simple Greek dip is perfect served with toasted pitta bread for a party platter or served with slow roast lamb
Provided by Barney Desmazery
Categories Side dish, Snack
Time 10m
Number Of Ingredients 4
Steps:
- Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.
Nutrition Facts : Calories 43 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TZATZIKI
A classic meze consisting of Greek yoghurt, cucumber, garlic and mint. There are many variants of this recipe, this is my take on it. Tzatziki makes a very nice condiment for gyros or kebabs. It goes very well with pork or lamb. It's also very nice served as a dip with pita bread triangles.
Provided by carlleach
Time 1h15m
Yield Makes Portions
Number Of Ingredients 8
Steps:
- Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
- Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
- Combine all the ingredients and mix thoroughly.
- The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.
- If Greek yoghurt is not available then you can make your own Greek style from plain yoghurt by suspending a sieve lined with cheesecloth over a bowl, adding the yoghurt and allowing it to drain for 2-3 hours, or longer if thicker yoghurt is preferred, in a refrigerator. A paper coffee filter can be used as an alternative to a cheesecloth, following the above method.
TZATZIKI SAUCE
Use natural yogurt to give the classic Greek dip a pouring consistency, great with slow-cooked lamb. The tang of yogurt and mint cuts through the richness
Provided by John Torode
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Mix everything together in a small bowl with a pinch of salt. (Can be made a day ahead.) Try it drizzled over slow-cooked Greek lamb with chickpea salad.
Nutrition Facts : Calories 31 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
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WHAT TO EAT AND SERVE WITH TZATZIKI SAUCE – MELANIE COOKS
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- Sauce For Meat. Tzatziki sauce goes great with all kinds of meat – chicken, beef, pork and lamb. It’s especially good with grilled meat! The most popular way to eat tzatziki sauce is with gyros!
- Sauce For Fish. Tzatziki sauce also tastes really good with fish. My favorite fish to eat with the tzatziki sauce is white fish!
- Sauce For Felafel. Felafel and tzatziki together taste like they were made for each other! Dip the felafel balls in tzatziki, and soon there’ll be no more felafel left :)
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- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
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- Using a shredder, shred the cucumber. Transfer it into a strainer and strain all of its juices pressing it with a rubber spatula. Set aside.
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- The cucumber should be grated with a cheese grater, then strained of it's juices. To strain it, squeeze it really tight by the fistful letting the water run through your fingers or use a cheesecloth.
- Once as much liquid as possible is out, combine the strained and chopped cucumber with all other ingredients.
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- Drain the grated cucumber by pressing down on it over fine mesh sieve over a bowl. Alternatively, you could use a nut milk bag or cheesecloth and gently squeeze until all the moisture is out.
- Let the mixture rest for a few minutes for the flavors to meld together. Taste test to see if you need to add any extra herbs, lemon juice, or salt.
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- If you would like to strain the yogurt to make a thicker tzatziki (which is more traditional), add 2 cups plain Greek yogurt to a large rectangle of cheesecloth.
- I placed the cheesecloth over a colander and then set the whole thing over a bowl, and left it in the fridge.Meanwhile, slice the cucumber lengthwise, scrape out the center with a spoon, then dice.
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- Slice cucumber in half lengthwise and scrape out the seeds using a teaspoon (see picture in post). Chop a few times and add to a food processor and pulse until finely chopped.
- Add diced cucumber to a fine mesh sieve and sprinkle with ½ teaspoon salt. Stir and let sit 15 minutes. (Alternatively, if you don’t have a food processor you either finely chop cucumber or finely grate).
- After 15 minutes, use the back of a measuring cup or spatula to push cucumbers down against sieve to release excess water. Repeat several times.
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