Mediterranean Tzatziki Food

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.

TZATZIKI SAUCE: GREEK YOGURT, CUCUMBER, DILL AND GARLIC

Steps:

• Sprinkle grated cucumber with salt. Let sit in a colander to drain for 10 minutes, then squeeze out excess water with your hands.
• Combine yogurt, cucumber, garlic, oil, dill and salt in a bowl. Mix well.
• You can either serve immediately or chill in refrigerator for 1 hour before serving.

TZATZIKI

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.

TZATZIKI

Steps:

• Combine the yogurt, cucumber, lemon juice, dill, garlic and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.
• Serve garnished with chopped dill.

MEDITERRANEAN TZATZIKI

Steps:

• Blanche fennel in boiling water for 2 minutes.
• Combine fennel, cucumber, leek, and salt in a strainer, mix well.
• In a bowl, mix the yogurt, garlic, dill and chives; stir until well blended.
• Combine all ingredients and mix well.
• Chill for 30 minutes before serving.
• Enjoy!