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.
Time 10m Yield 1 1/2 pints, 12 serving(s) Number Of Ingredients 7 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.
Time 10m Number Of Ingredients 7 Steps:
Shred the cucumber and if it is very watery drain it through the strainer. You can also leave it to drain for half hour or even over night in a fridge. Add minced garlic, chopped dill, yogurt, olive oil, vinegar and salt. Let the flavors merge for at least half hour. Serve it with grilled meats, veggies or as an appetizer with pita bread.
Time 15m Yield 1 1/2 cups Number Of Ingredients 6 Steps:
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill. BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za’atar on top. Bake in the oven until crispy and serve.
Time 8h20m Yield 40 Number Of Ingredients 9 Steps:
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Time 19m Yield 2 1/2 cups Number Of Ingredients 10 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.
Time 15m Yield Serves 4 Number Of Ingredients 0 Steps:
For creamy Tzatziki with perfect consistency we need to avoid any excess water. The best result is achieved by peeling and de-seeding the cucumber. Then either grate of finely slice (with a vegetable peeler) and hang the cucumber in a cloth or a tea towel to squeeze out all excess liquid. Combine the yogurt, cucumber, lemon juice and garlic. Add a dash of olive oil and some salt and freshly ground black pepper to taste. Sprinkle with the paprika powder. Cover and place in the refrigerator for at least 2 hours for the flavours to fully develop. (Optional: just before serving roughly chop a bunch of fresh mint leaves and sprinkle on top.)
Time 10m Number Of Ingredients 5 Steps:
Mix everything together in a small bowl with a pinch of salt. (Can be made a day ahead.) Try it drizzled over slow-cooked Greek lamb with chickpea salad.
More about “greek tzatziki recipes”
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.
