 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
|
Although tzatziki makes a perfectly good appetizer, served with pita toasts, I prefer it as a sandwich topping in a gyro, or as a sauce for a piece of meat. All in all though, this recipe wasn't bad! Ingredients:
1 pint sour cream (or greek-style super thick yogurt) |
1 english cucumber, peeled, grated, salted lightly for 5 min |
(the long, thin, almost seedless kind) |
3 garlic cloves, mashed to a paste |
1/2 cup olive oil |
1 tablespoon red wine vinegar |
1 tablespoon minced fresh dill (optional) |
salt |
Directions:
1. Mix everything up together until it is all blended and the oil has emulsified into the yogurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
2. Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
3. Note: This wonderful meze (we do not think of it as a sauce - 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.
4. 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.
|
|