Tzatziki
From lillyann 16 years ago
- 5 minutes to make
- Serves 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! recipezaar.com
Ingredients
- 1 pint sour cream (or Greek-style super thick yogurt) shopping list
- 1 english cucumber, peeled, grated, salted lightly for 5 min shopping list
- (the long, thin, almost seedless kind) shopping list
- 3 garlic cloves, mashed to a paste shopping list
- 1/2 cup olive oil shopping list
- 1 tablespoon red wine vinegar shopping list
- 1 tablespoon minced fresh dill (optional) shopping list
- salt shopping list
How to make it
- 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.
- Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
- 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.
- 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.
The Rating
Reviewed by 6 people-
Yum!
winny
in Denver loved it
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Of course the is a perfect dish, it's Greek! And I really like your suggestions about serving it too. Especially topping the zucchini.
legoflamb
in New York loved it
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