TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE
This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!
Provided by Miracle Miriam
Categories Sauces
Time 3h
Yield 3 1/2 Cups, 12 serving(s)
Number Of Ingredients 7
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.
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
TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips. Added another clove of garlic ( werewolves in Florida). Eliminated the parsley and go a little bit heavier on the fresh dill.
Provided by jslingo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 10h15m
Yield 16
Number Of Ingredients 6
Steps:
- Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
- Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
- Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 2.5 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 20.3 mg, Sugar 2 g
TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.
Provided by Lobbylady
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 10h25m
Yield 16
Number Of Ingredients 7
Steps:
- Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
- Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
- Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g
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.
Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Cholesterol 1 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 114 mg, Sugar 1 g, Fat 1 g, ServingSize 10 servings, UnsaturatedFat 0 g
GREEK CUCUMBER YOGURT SAUCE
You will find dozens of uses for this mild-yet-flavorful, fresh and cucumber-cool sauce. Serve as a dip with vegetables, or with lemon-baked chicken, falafel, lentil or veggie burgers. Go Greek, or don't!
Provided by SecondsCount
Categories Greek
Time 10m
Yield 2 Cups, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 67.8, Fat 1.7, SaturatedFat 0.3, Cholesterol 1.6, Sodium 112.5, Carbohydrate 8.4, Fiber 0.3, Sugar 7.2, Protein 5
BEST TZATZIKI
Learn how to make tzatziki, a traditional Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it's so easy to make! This basic recipe yields about 2 1/2 cups; multiply if necessary.
Provided by Cookie and Kate
Categories Sauce
Time 15m
Number Of Ingredients 7
Steps:
- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Nutrition Facts : ServingSize 1/4 cup, Calories 78 calories, Sugar 2.7 g, Sodium 154.2 mg, Fat 5.4 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 4.5 g, Fiber 0.4 g, Protein 3.8 g, Cholesterol 4.6 mg
GREEK TZATZIKI YOGURT WITH CUCUMBERS
Simple but delicious Tzatziki recipe combines 5 simple ingredients to give you a sauce that's bursting with flavor, and perfect as a dip with just about everything.
Provided by URVASHI PITRE
Categories Side Dishes
Time 10m
Number Of Ingredients 7
Steps:
- This is another stupid simple recipe.
- Combine all ingredients to yield about 2 cups worth of dip.
- Eat.
Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Protein 2 g, Cholesterol 1 mg, Sodium 8 mg, Sugar 1 g, ServingSize 1 serving
TZATZIKI (GREEK YOGURT CUCUMBER SAUCE) - WW CORE
Tzatziki is a cool garlicy sauce to spice up grilled or roasted meats or to use as a dip. It is made with WwCore ingredients. I enjoyed Tzatziki when I lived in Greece many years ago. You can add a little olive oil if you need to get in your healthy oil for the day. You can also add a little fresh dill.
Provided by katwhyte
Categories Sauces
Time 20m
Yield 1 1/2 cups, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the cucumber and remove the seeds. Grate coarsely. Put the grated cucumber in a bowl and sprinkle generously with salt. Let sit for 10 minutes, then drain and squeeze out as much liquid as you can. If you're concerned about salt, rinse the cucumber and squeeze again.
- Peel and mince the garlic. I love garlic, so you may want to use a little less.
- Mix the cucumber, garlic, and yogurt. Let sit for a bit to mingle the flavors.
- Optional: Add olive oil and or minced fresh dill.
Nutrition Facts : Calories 86.6, Fat 0.3, SaturatedFat 0.2, Cholesterol 2.5, Sodium 96.6, Carbohydrate 13.6, Fiber 0.5, Sugar 10.7, Protein 7.8
GREEK CUCUMBER YOGURT SAUCE (TZATZIKI)
Make and share this Greek Cucumber Yogurt Sauce (Tzatziki) recipe from Food.com.
Provided by Pneuma66
Categories Greek
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229.2, Fat 21.7, SaturatedFat 8.1, Cholesterol 29.9, Sodium 341.3, Carbohydrate 8.3, Fiber 0.9, Sugar 4.6, Protein 2.4
CUCUMBER SAUCE
Make and share this Cucumber Sauce recipe from Food.com.
Provided by pammyowl
Categories < 15 Mins
Time 5m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- . In a small bowl, combine cucumber, sour cream, garlic, parsley, mint, and sea salt.
Nutrition Facts : Calories 178.3, Fat 12.3, SaturatedFat 7.6, Cholesterol 40.3, Sodium 1248.4, Carbohydrate 12.4, Fiber 0.5, Sugar 0.4, Protein 4.9
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- Grate the cucumber coarsely on a box grater. Transfer to a sieve and set over a bowl to drain. Squeeze the cucumber a little bit to encourage the moisture to drain out. Let drain for at least 5 minutes.
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- Peel and core Cucumber. Rough Chop and sprinkle with Kosher Salt. Place in a Paper Towel and squeeze out water.
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- Grate cucumber coarsely over a strainer and bowl. Squeeze and press out as much water as you can.
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- Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
- Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
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- Finely grate cucumbers over paper towels or a clean kitchen towel, wrap tight and squeeze out the excess juice with your hands over a bowl or the sink. Discard liquid. If you have the time, you can drain it in cheesecloth or fine mesh sieve overnight.
- Add yogurt to a mixing bowl, then add the drained grated cucumber and grate in ½-1 garlic clove, depending on how garlicky you like your sauce.
- Add lemon juice, salt, pepper and chopped herbs. Stir till everything is well combined. Check seasoning and adjust to taste.
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- In a bowl, peel and shred the cucumber. Add little salt to sweat the cucumber and let it sit for 10 mins. Squeeze out all the liquid from it making sure its nice and dry.
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- Place the grated cucumber in a colander and sprinkle with salt, mixing so all the cucumber pieces are coated. Place the colander over a bowl so the salt can draw the moisture out of the cucumber. Allow the cucumber to drain for 15-30 minutes.
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- Grate cucumber and sprinkle 1/8 teaspoon salt to draw water out. Put on a strainer and drain the cucumber well. Set aside for 30 minutes.
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- Peel the cucumber, cut it in half, then scoop out the seeds with a spoon. Grate the cucumber using a box grater, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with kosher salt, then let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.
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