Sour Cream 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.

HOW TO MAKE TZATZIKI WITH SOUR CREAM

Steps:

• The first step you need to do is to prepare the ingredients for your tatziki sauce. Peel the cucumber, crush the garlic and chop the fresh dill finely.
• In a bowl add the sour cream, garlic, dill and the mustard. If you want an excellent taste you can use dijon mustard.
• Grate the cucumber finely in the bowl and mix it all together until it is perfectly combined.
• Leave in the fridge for at least an hour before it is served. You can add a final touch by putting some dill leafs on top of the sauce for decoration.

TZATZIKI SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Cover and refrigerate until ready to serve.

LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE

Steps:

• In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
• Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
• Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
• To make Tzatziki sauce:
• In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
• Yield: about 2 cups
• To make Spicy Sour Cream Sauce:
• In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
• Yield: about 1 cup

TZATZIKI LAMB BURGER RECIPE

Steps:

• Mix first 3 ingredients just until blended; shape into 8 (1/2-inch-thick) patties.
• Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F).
• Meanwhile, combine sour cream, cucumbers, cheese, onions, mint, lemon zest and lemon juice.
• Place burgers on bottom halves of buns; top with watercress and sour cream mixture. Cover with tops of buns.

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.

SOUR CREAM TZATZIKI

Steps:

• Mix all ingredients in a bowl.

TZATZIKI SAUCE WITH SOUR CREAM

Steps:

• Peel the cucumber to remove most of the thick skin, then use a spoon to remove the seeds. Grate the cucumber using a grater with large holes. Remove the excess moisture from the cucumber by squeezing it in a kitchen towel or cheesecloth, or placing it in a mesh sieve line with a coffee filter. Set the sieve over a bowl and allow the liquid to drain off. This method will take several minutes and some moisture may still need to be squeezed out in a towel.
• In a small bowl, combine the yogurt, sour cream, olive oil, lemon juice, garlic, and dill. Fold in the cucumber.
• Serve with fresh vegetables or pita bread. Store leftovers in the refrigerator for up to 3 days.

TZATZIKI SAUCE WITH SOUR CREAM

Steps:

• Grate the cucumber well with the peel on, and then squeeze as much of the moisture out of it as possible.
• Add all of the ingredients into a bowl, and stir well to combine.
• Serve with freshly chopped keto-friendly vegetables or meat.

TZATZIKI SAUCE

Steps:

• Grate cucumber and let sit in a colander to drain water for a 1/2 hour; squeeze excess and add to sour cream.
• Add remaining ingredients and let flavours meld for a couple of hours in the refrigerator.

TZATZIKI SAUCE

Steps:

• Place all the ingredients in a medium bowl and stir well to combine. If using dried dill, start with ½ teaspoon and add additional to taste, if desired.
• Cover and refrigerate for at least one hour or more before serving to allow flavors to blend.
• If desired, drizzle with a little olive oil and garnish with fresh dill before serving.

TZATZIKI SAUCE

Steps:

• Combine all ingredients in a bowl.
• Refrigerate 2 hours before serving to combine flavors.

VANCOUVER GREEK RESTAURANT TZATZIKI

Steps:

• Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours.
• After the yogurt has drained, peel, seed and grate the cucumber (I generally use the food processor- way faster), and squeeze it in some paper towels or cheesecloth to get rid of the excess moisture.
• Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well.
• Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top.
• Keep refrigerated, lasts until either the yogurt or sour cream expires (whichever comes first).
• Note the flavours will intensify somewhat, so if it's not strong enough immediately, wait until morning and you'll taste it!
• *Note:I usually give one of the containers away to friends who also love Tzatizi, since it's hard to find where we live.

TZATZIKI SAUCE RECIPE

Steps:

• Grate cucumber using the large holes of a box grater. There is no need to peel the cucumber. Place the grated cucumber into a cheese cloth or paper towels and squeeze to thoroughly drain all of the excess water from the cucumber. (This is important because if there is too much liquid, it will water down the sauce over time.)
• Combine all the ingredients in a medium bowl: sour cream, grated and drained cucumber, fresh dill, fresh lemon juice, olive oil, and salt. (Or you could pulse all of this together in a food processor.) Let this sit for at least 5 minutes to allow the flavors to blend.
• Top this delicious greek tzatziki with a drizzle of olive oil if you like.