GREEK TZATZIKI SAUCE
This is a delicious sauce that can be used in many Greek recipes. We like to use it when making gyros, or other Mediterranean recipes that are wrapped in pitas. It tastes just like the sauce we've had in restaurants such as "Hell's" in Tarpon Springs in Florida. It's a funny name, but the restaurant is known for having some of the best Greek food and Greek pastries in Florida.
Provided by TasteTester
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish. Let drain for 2-4 hours in the refrigerator. If using Greek yogurt you do not need to drain it, as it is already a thick consistency.
- Meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid. Discard liquid. Sprinkle with 1 teaspoon salt and mix into the cucumber. Set aside 20 minutes. Rinse a little to wash out the extra salt, if you want to. Then squeeze again to express as much liquid as possible.
- Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
- Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. Note: we love garlic, so I tried adding more once. It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.
- Place sauce in the refrigerator for 1 hour or more to meld flavors. Stir before serving. The sauce can be stored in the refrigerator for up to one week. Makes 1 1/4 cups.
Nutrition Facts : Calories 118, Fat 10.1, SaturatedFat 3.7, Cholesterol 15.7, Sodium 41.2, Carbohydrate 4.9, Fiber 0.2, Sugar 4, Protein 2.7
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-- 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
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, cucumber, dill, mint, olive oil, garlic, lemon zest and salt and pepper to taste in a mixing bowl and mix well.
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.
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.
TZATZIKI
Steps:
- To Prepare the Yogurt: Line strainer with cheesecloth and set over a bowl. Bowl should support strainer so it does not touch the bottom of the bowl. Put the yogurt in the strainer loosely covered, and let it drain overnight in the refrigerator.Discard the liquid and use the strained yogurt as directed.
- Combine all ingredients and refrigerate overnight before serving. Serve with pita.
GREEK STYLE WRAP WITH TZAZIKI SAUCE
Steps:
- Layer red pepper, cucumber and eggplant in lavash. Top with tzatziki sauce.
- In a bowl combine yogurt cheese, garlic, lemon juice and dill. Add salt and pepper to taste. Depending on desired consistency, add reserved yogurt liquid.
TZATZIKI
This is a tradtional greek appetizer served with warm homemade pita bread or as a side to sandwiches - its thick and rich and tastes the best when you use the greek yogurt
Provided by Ravenseyes
Categories Greek
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber and cumin.
Nutrition Facts : Calories 202, Fat 11.9, SaturatedFat 4.9, Cholesterol 25.5, Sodium 94.5, Carbohydrate 16.9, Fiber 0.6, Sugar 9.8, Protein 8.3
TZATZIKI - A GREEK MOTHER'S SAUCE
Creamy, cool, delicious. This sauce complements any meal needing some extra oomph! Straight from my Greek mother's kitchen, it doesn't get much more authentic than this. Taste and adjust seasonings to desired taste.
Provided by veggiesdontbite
Categories Tzatziki Sauce
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Squeeze excess water from cucumber using a paper towel.n
- Blend cucumber, tofu, dill, garlic, pink salt, and black pepper in a food processor until evenly mixed.n
Nutrition Facts : Calories 37.7 calories, Carbohydrate 2 g, Fat 2.1 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 0.3 g, Sodium 10.2 mg, Sugar 0.2 g
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
TZATZIKI - A GREEK MOTHER'S SAUCE
Creamy, cool, delicious. This sauce complements any meal needing some extra oomph! Straight from my Greek mother's kitchen, it doesn't get much more authentic than this. Taste and adjust seasonings to desired taste.
Provided by veggiesdontbite
Categories Tzatziki Sauce
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Squeeze excess water from cucumber using a paper towel.
- Blend cucumber, tofu, dill, garlic, pink salt, and black pepper in a food processor until evenly mixed.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 2 g, Fat 2.1 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 0.3 g, Sodium 10.2 mg, Sugar 0.2 g
GREEK CHICKEN MEATLOAF WITH TZATZIKI SAUCE
The low-cal meatloaf is a different approach to a Greek dinner. Add other herbs of your choice, if desired. BTW, are the left-overs ever so delish in a pita with the sauce. Makes me drool in anticipation! (I always double the sauce for the Gyros) Adapted from Southern Living.
Provided by Caroline Cooks
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- MEATOAF.
- Preheat oven to 350F degrees.
- Heat skillet over med-high heat, add oil.
- Sauté onion, peppers celery to soften, about 5 minutes.
- Add garlic; cook for 2 minutes to release flavor.
- Set aside.
- In large mixing bowl, stir together chicken and next 8 ingredients plus sauté veggies.
- Mix until just combined; too much mixing toughens meat.
- Spray a 9" loaf pan with cooking spray.
- Spread mixture into the pan, making sure that there are no air spaces in mixture.
- Bake for 1 hour and 10 minutes or until a meat thermometer inserted in center register 165F degrees.
- Let stand 10 minutes before slicing.
- SAUCE.
- Mix all ingredients and chill at least 2 hours to blend flavors. Makes 1 cup.
- GYROS.
- Using favorite pita round, cut in half and cut for pita pocket, if needed. Slather lots of sauce inside pita. Slice meatloaf or cut into 1" cubes. Insert about 1/4 cup meatloaf, lettuce, sliced tomatoes and sliced cucumber (optional) -- ENJOY!
Nutrition Facts : Calories 339.8, Fat 12.8, SaturatedFat 5, Cholesterol 192.2, Sodium 266, Carbohydrate 16.4, Fiber 2, Sugar 3, Protein 38.3
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