Here S That Tzatziki Recipe
14 Replies
 | CEM - November 18 |
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Hi Beth, and anyone else who's interested! Here is how you make that delicious and easy tzatziki we were all talking about: Find a thick, Greek-style yoghurt. If you can only find a runny one, you'll need to strain it (Line a strainer with a moist cloth, put yoghurt on top of cloth and a bowl underneath to catch excess fluid. Let sit for 2-3 hours and use what's on top). Wash and grate one whole cuc_mber, peel and all. Sprinkle with salt, cover, and put in fridge for 6-8 hours. The salt with extract the water from the cuc_mber, so it won't dilute the yoghurt further. Mix the yoghurt and cuc_mber together, add 3 cloves of crushed garlic, and season with salt and pepper to your liking. Good luck!
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| CEM - November 18 |
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That should read, "The salt WILL extract the water from the cuc_mber..."
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| CEM - November 18 |
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One more thing... I forgot to say that you'll need about three-quarters to one litre of yoghurt. To all you Americans out there, sorry I don't know how to convert it. :(
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For us Americans - 1 litre is just over 4 cups.
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CEM we usually strain the yogurt overnight. If you don't have a cheesecloth, lining up the strainer with coffee filters; works the same. Another way to avoid the cuc_mber causing a watery mess is to dice the cuc_mber instead of grating it; more work, but this way it also has some texture. Also if you're not counting calories the "original" recipe also calls for 3 TB of olive oil mixed in for richness. Finally if the yogurt you get is very mild you can add some tartness with a little white vinegar.
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| CEM - November 18 |
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Okay, BBK, maybe we'll strain it overnight next time. We don't have a cheesecloth, we just use a moist (clean) dishcloth and it works fine. We used to dice the cuc_mber too, but now we grate it because the yoghurt tends to adhere to it better which we like. The yoghurt here has it very savoury, but I think I'll try the olive oil trick next time. Counting calories, what's that??
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CEM, counting calories is like watching what you eat...I watch what I eat all the way into my mouth...then I can't see it anymore. I'll have to try this tzatziki recipe.
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CEM, my mom grates the cuc_mber too. Matter of preference I guess. Yes olive oil adds quite a bit of depth. In some places they even drizzle some on top of the tzatziki. Some recipes also call for chopped fresh dill, but I'm not a dill fan. Traditionally it is a dipping sauce for grilled meats, though pita breads work fine too :-)
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| CEM - November 18 |
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Good one Jamie!!! I guess I also watch what I eat! Definitely try this recipe, it's so good! BBK, I like dill, but don't think it belongs on tzatziki.
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Thanks so much for the recipe, I'll have to try it this weekend, I hope it works out for me, I'll let you ladies know.
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okay, so I've got CEM's recipe, and BBK's! They are both pretty close, so I'm going to try to make it this weekend! Gotta go to Safeway today and get groceries, these ingredients are at the top of my list!!!! Just wondering, how long does this keep for? A couple of days?
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I got all the ingredients on my shoppinglist as well,and plan on making it this weekend.
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Chelsey it keeps well for a week. After that it doesn't go bad as in poisonous but it won't taste right.
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| CEM - November 18 |
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Hi again everyone! Um, Chelsey, I found with the one my husband made, it lasted about 3-4 days in the fridge. Mind you, it's so good that you'll want to eat it all right away! Glad you're all going to try it, let me know what you all think. So Chelsey, did Hailey get all sauced up from the rum? Or did you beat her to it?
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Ofcourse I beat her to it! She is so funny.... when my husband came home last night, Hailey and I were eating some chocolate! She went running up to Richard and asked him if "he wanted some chocolate from Denmark?" Then proceded to tell him "that it was so nice of Denmark to send us chocolates!" She still thinks that Denmark is a person! I still haven't ventured off to Safeway yet, but plan on getting stuff to make that tzatziki!!
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