Greek Cucumber Yogurt Sauce Food

GREEK YOGURT-CUCUMBER SAUCE - GERMAN TSATSIKI

Steps:

• If you do not have Greek yogurt (very thick yogurt), line a colander with paper towels and place plain yogurt into it. Cover with more paper towels to drain excess liquid for 15 minutes or longer.
• Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out.
• In a small bowl, mix together 1 cup Greek yogurt or yogurt cheese, shredded and pressed cucumber, 2 minced cloves garlic, 1 teaspoon lemon juice and 2 teaspoons olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.
• The German presentation is to garnish with sprigs of fresh dill or chopped fresh dill or drizzle with a little extra-virgin olive oil over the dish.

EASY GREEK YOGURT CUCUMBER SAUCE

Steps:

• Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.

GREEK CUCUMBER YOGURT SAUCE

Steps:

• Combine and refrigerate overnight for flavors to mix. Cucumber will leak liquid, so if it appears dry at first, it is expected.
• Provides per serving: 63 calories, 0 g saturated fat, 1 g monounsaturated fat, 0 g polyunsaturated fat, 4 g of carbohydrate, 0 g of fiber, 8 g of protein, and 36 milligrams of sodium.

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE

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.

GREEK GYRO MEATLOAF WITH CUCUMBER YOGURT SAUCE

Steps:

• For Loaf:.
• Combine meat and gyro mix in a bowl, mix together well with hands (if using tofu, let rest 10 minutes after mixing before next step).
• Form into a loaf shape and place in a loaf or baking pan.
• Bake at 375 for 20-25 minutes or until meat is cooked.
• For Sauce:.
• Mix all ingredients together.
• Serve loaf with sauce.
• For Vegetarian use only the Tofu.

TZATZIKI (GREEK CUCUMBER-YOGURT SAUCE)

Steps:

• In an airtight container (that can hold 2 cups), combine the yogurt, salt, and the garlic.
• Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber.
• Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt.
• Stir in the dill, pepper, and the vinegar. Mix thoroughly.
• Cover and refrigerate for up to two days.

GREEK CUCUMBER YOGURT SAUCE (TZATZIKI)

Steps:

• Whisk together the Greek yogurt and sour cream in a bowl.
• Stir in the grated cucumber and chopped fresh dill.
• In a separate bowl, whisk together the extra virgin olive oil, apple cider vinegar, freshly minced garlic, salt and pepper.
• Combine the two bowls.
• Chill for several hours to let flavors blend.
• Serve and enjoy.

GREEK TZATZIKI

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.