Easy Tzatziki Food
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 SAUCE
Flavorful and easy Tzatziki Sauce, a Greek yogurt and cucumber sauce with traditional tzatziki seasonings - garlic, cumin, black pepper, lemon, and fresh herbs. If you have never tried Tzatziki? then this yogurt sauce is a must try. It needs 15 minutes to make a big batch! Tzatziki is also a healthy, gluten free, carb-free, low-fat, and very refreshing side. Tzatziki sauce is a versatile dip. Serve it on the side of the grilled meats, or kabobs like I served it with Chicken Souvlaki, or serve it with veggies chips or pita as you see in pictures. All dippers go great with garlicky creamy tzatziki! In-fact, I have often use Tzatziki as a spread in Greek-Style sandwiches. So next time you make a sandwich for lunch, reach for healthy Tzatziki instead of mayo or mustards. Honestly, with low-fat yogurt, and flavor bong of garlic, herbs, and spices.. I consider Tzatziki Sauce the official healthy summer dip of the year.Let's not wait and make some Tzatziki [tsä'tseke]! Greek Falafel platter is my favorite menu item in Greek restaurants but I'm never so happy with a tablespoon serving-size portion of tzatziki. A plate of 4-6 falafels and 1 tablespoon tzatziki! Really? Why do restaurants cut-cost on sauces, the quintessential flavor makers!?Honestly, I prefer to make a batch at home! Specially, when I make Mediterranean food at home, I never miss the opportunity to mix few cups of tzatziki sauce. Every one loves this sauce, hands down! I never have leftovers! If any, those work great as salad dressing, even as sauce in morning breakfast wraps.Disclaimer: Tzatziki is called sauce but really, it has the consistency of a creamy dip that you can enjoy with chips. Thank you for understanding my frequent switch between sauce and dip. :)Once, one of our neighbor brought homemade tzatziki sauce in a community party. It was so delicious and herbaceous that I ate it with spoon. She told me that original tzatziki recipe often has more herbs, and may or may not have lemon juice. Restaurants mostly add dill leaves because that is most common flavor contributor after yogurt, garlic, and cucumber... Since then, I often add some fresh mint (whenever available), dill leaves, and even some chopped parsley in tzatziki. To make tzatziki sauce, I grate hothouse cucumber on coarse grater (you can also small dice), salt it and leave aside. This helps cucumber loose water which helps keep yogurt dip fresh longer. Once cucumber loose water, then wrap it in muslin cloth and squeeze out as much water as possible. This step is important otherwise tzatziki will get watery very quickly. (Do check my notes if you plan to make Tzatziki ahead of time.)I then mix Greek thick yogurt with tzatziki seasonings - garlic, lemon juice, salt and black pepper... then fold cucumber and fresh herbs in it. I also add hint of cumin powder for more depth of flavor.Note: I skip lemon juice or add less if yogurt is very tart. That's it! Easy! Right?Tzatziki sauce should always be served chilled which makes it a perfect healthy summer dip. Chilling in refrigerator also brings out flavor of dill and garlic with yogurt. If serving next day, I highly recommend adding salt 15-20 minutes before serving.HOW TO MAKE GREEK-STYLE YOGURT AT HOME?In-case you don't have Greek yogurt in hand and still want to make Tzatziki? Try this simple trick to make Greek-style yogurt at home. In-fact, at home you can make Greek Yogurt without thickeners but it does need extra time. To make Greek yogurt, take regular plain yogurt (not a watery yogurt drink but regular plain yogurt). Add 2 cups of yogurt into a double fold of muslin cloth. Gently grab four corners of the cloth and loosely tie a knot or close with a rubber-band. Leave aside on kitchen sink, in a colander. If you live in a hot-humid place, place yogurt with colander and a draining bowl in refrigerator. Leave aside for 2 hours-up-to overnight. In this time, most water from yogurt drains. Left behind is thick cream yogurt. A clean thickener-free Greek-style yogurt it is! Enjoy!MAKE AHEAD TZATZIKIOnce seasoned (mainly salted), the yogurt as well as cucumber loose water as sit longer. So if you planning to make Tzatziki ahead of time. I recommend following tips to avoid ending up with a watery dip.Don't add salt in the Tzatziki until ready to serve.If using regular cucumber with seeds. Discard the seeds before grating. Seeds will not taste very appealing in Tzatziki and also it will dilute the dip as it sits longer.Grated cucumber yields more water than diced. So, add small diced cucumber in Tzatziki instead of grated.Cure the Cucumber - Salt-cure the cucumber. Grate the cucumber, add salt and leave aside for 15-20 minutes. This will make cucumber sweat most water. Squeeze water out then add to yogurt.For best tasting, long lasting Tzatziki Sauce, follow above tips and always use thick Greek yogurt (without water). Always drain any whey/water sitting on top of yogurt.When I shared Chicken Souvlaki yesterday.. I wanted to add recipe for tzatziki too but decided to share a separate post. Two reasons: first because chicken souvlaki is dairy free. So I wanted to keep recipe dairy free. Second, tzatziki is not just a side, it is a complete robust sauce of it's own. It can be great option for vegetarian dinner with side of rice and grilled veggie kabobs. So tzatziki recipe gets it's own spot on CDH. :) It is also gluten free when served with gluten free sides/main course.On a side note, it's good to learn one new word in one day. Like yesterday, we learnt [soov-lah-ki].. Today, [tsä'tseke]. :) I'm sure you will have some yogurt and cucumber in refrigerator. Grab seasonings from pantry and try refreshing Cucumber Yogurt Tzatziki.Happy Munching!-Savita
Provided by Savita
Categories Dip Sauce Side Dish Condiment
Time 15m
Number Of Ingredients 10
Steps:
- Grate cucumber, place in a bowl, sprinkle 1/4 tsp salt on top. (See Note 2) Mix well. Set aside. Grate garlic. Chop mint and dill leaves.
- In bowl, add yogurt, grated garlic, olive oil, cumin powder, and black pepper. Add half of salt and a tablespoon lemon juice. Mix well.
- Transfer grated cucumber in a muslin cloth, and squeeze to remove as much water as possible. Into the bowl with yogurt, now add grated cucumber, chopped dill leaves, and mint leaves. Fold into the seasoned yogurt with spatula. Taste and adjust salt and lemon juice (if needed. See Note 4). Refrigerate until ready to use. Serve with pita chips or serve on the side of grilled meats. Enjoy!
Nutrition Facts : Calories 61 calories
EASY TZATZIKI
Claire Robinson's Easy Tzatziki recipe comes together with only 5 ingredients. This creamy cucumber dip takes only 15 minutes to make and will quickly become a favorite.
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.
EASY TZATZIKI
Provided by Ina Garten
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.
EASY TZATZIKI SAUCE
Quick and easy!
Provided by Jake176
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix yogurt, cucumber, garlic, parsley, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour. Stir before serving.
Nutrition Facts : Calories 35.8 calories, Carbohydrate 1.8 g, Cholesterol 5.6 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 17.2 mg, Sugar 1.2 g
EASY TZATZIKI WITH FETA
Steps:
- Place the yogurt in a medium bowl. Grate the cucumber on a box grater on the largest grating side and squeeze it with your hands to remove most (but not all) of the liquid. Add the grated cucumber to the yogurt. Add the sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and combine. Taste for seasonings.
- To serve, artfully arrange salad plates with slices of feta, drizzle them with olive oil, and sprinkle with thyme leaves. Add the olives, pita triangles, and the tzatziki and serve cold or at room temperature.
- Preheat the oven to 350 degrees.
- Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.
EASY TZATZIKI WITH TOASTED PITA CRISPS
Steps:
- Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with Toasted Pita Crisps.
- Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.
Nutrition Facts : Calories 280 calorie, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 12 milligrams, Sodium 821 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
EASY TZATZIKI
Enjoy tzatziki both as a dip or a sauce to go alongside barbecued meats. A small shop-bought tub is never enough, and it's so easy to make your own
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Coarsely grate the cucumber along the length to create long strands, tip into a sieve set over the sink or a bowl, mix in a large pinch of salt and set aside for 10 mins. Tip the yogurt, garlic, vinegar and olive oil into a bowl and season with black pepper.
- Squeeze as much liquid out of the cucumber as you can using your hands, then stir through the yogurt mixture along with the mint, taste for seasoning and serve. Can be made a day ahead and chilled - just give it a good stir before serving.
Nutrition Facts : Calories 116 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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
EASY TZATZIKI SAUCE
Make and share this Easy Tzatziki Sauce recipe from Food.com.
Provided by Redsie
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients. Refrigerate in an airtight container for up to 2 days.
Nutrition Facts : Calories 160.6, Fat 3.8, SaturatedFat 2.5, Cholesterol 14.7, Sodium 559.8, Carbohydrate 18.8, Fiber 0.3, Sugar 17.8, Protein 13.1
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
GREEK TZATZIKI
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Provided by LeeleeCooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 8h20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g
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.
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From eatingbirdfood.com
GREEK TZATZIKI SAUCE RECIPE WITH PITA - THE FOOD CHARLATAN
Brush the top of each pita with a small amount of olive oil, just enough to coat. Sprinkle the top with a few shakes of Za’atar seasoning, to taste. Bake at 350 for about 5-8 minutes, until the pita is slightly crisp on the edges but …
From thefoodcharlatan.com
From thefoodcharlatan.com
TZATZIKI RECIPE - BBC FOOD
Method. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel …
From bbc.co.uk
From bbc.co.uk
5 MINUTE TZATZIKI SAUCE (EXTRA EASY) | LIVE EAT LEARN
Prep cucumber: Meanwhile, sprinkle a pinch of salt onto shredded or diced cucumber and spoon into cheesecloth or paper towels. Let sit for a few minutes then wring it out to draw out moisture. Mix: Mix together yogurt, cucumber, dill, garlic, and lemon. Season with salt and pepper to taste.
From liveeatlearn.com
From liveeatlearn.com
EASY TZATZIKI GREEK RECIPE - A WORLD OF FOOD
EASY TZATZIKI RECIPE | RECIPELAND
To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast as first course or as a side dish during dinner.
From recipeland.com
From recipeland.com
EASY TZATZIKI — YUM FOOD PROJECT
Tzatziki. How do you pronounce it? I’ll never tell. Just kidding. SAW-SEE-KEY.
From yumfoodproject.com
From yumfoodproject.com
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