Hi Foodies,
I'm talking about tzatziki, really. And there's nothing secret about it. In fact it's kind of boring and basic. However, it is healthy and very easy to make and it's a great accompaniment to many cooked meats. Actually, now that I think about it, you could probably eat it with the entire Greek Cookbook from A to Z and not get punched in the mouth by two jabs and hook.
The only white sauce that's a mystery to me is the sauce found oozing and dripping out of every donair sold in every donair shop across the nation after 2AM and consumed by every drooling, drunk, uni-student who didn't "pick up" at the bar. We'll talk about the donair meat itself another day. For now, it's a don't ask, don't tell policy.
Whoa... way off topic.
I'm throwing down a recipe for Tzaztiki.
Ingredients:
- 750 gr. container of Balkan Yogurt
- 750 gr container of fat free Yogurt
- 1 long english cucumber shredded and then squeezed through a mesh strainer to rid of water
- 3 Tbsp. of pureed garlic in olive oil
- 2 Tbsp. of dried mint
- 2 Tbsp. of dried dill
- 1 Tsp. of sea salt
- 1/4 Tsp. of ground pepper
- 2 Tbsp. of Olive Oil
Directions:
Mix all the ingredients together in a bowl and it's done. Eat it right away or leave it in the fridge. It has a long shelf life. At least as long as the best before date on the yogurt.
With Love,
Theo
Love tzatziki!I make mine similar to yours but always add a splash of lemon juice & use fresh herbs in place of dry whenever possible. I'm curious as to why you use one Balkan and one fat free yogurt though? Fat content?
ReplyDeleteHave to add I just found your blog from watching your show on TV. Repeat was airing in the wee hours here about your reno's on the bar, and the set up of Koutouki website your Dad didn't think much of. Glad I couldn't sleep and caught the show, I would've missed out of finding your blog. Looking forward to further entries!