Showing posts with label tzatziki. Show all posts
Showing posts with label tzatziki. Show all posts
Tzatziki Sauce – Can You Say Delicious
Thursday, March 27, 2014
This time things were a little different. I must have listened to a half-dozen examples, and they all were fairly unique. Everything from how I say it, TA-ZEE-KEY, to something that sounded a lot like CHA-CHEE-KEE, which, by the way, is my new favorite way to say it. Just for fun, maybe you all can leave your best phonetic spelling of “Tzatziki” in the comments section, and we’ll see what the consensus is.
Unlike the pronunciation, one thing that everyone will agree on is that this garlicky yogurt sauce is truly of one of the world’s great condiments. This is quite literally delicious on anything savory, and with grilling season upon us, you’ll want this one in your regular rotation. I hope you give it a try soon. Enjoy!
Make about 3 cups of Tzatziki:
2 cups Greek yogurt
1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
4 cloves garlic, very finely minced
juice of half a lemon or vinegar to taste
3 tbsp chopped fresh dill and/or mint
salt, pepper, cayenne to taste
View the complete recipe
View the complete recipe
Tzatziki
Wednesday, March 19, 2014
Tzatziki
16 oz. (2 cups) thick Greek yogurt
3-4 cloves of garlic, minced
1 English cucumber, small diced (I usually peel all but a little of it)
1 T. olive oil
2 tsp. lemon juice
1-2 T. fresh parsley, chopped
salt and pepper, to taste
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
This makes a ton, so I recommend cutting it down unless youre feeding a bunch of people.
Source: About.com
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16 oz. (2 cups) thick Greek yogurt
3-4 cloves of garlic, minced
1 English cucumber, small diced (I usually peel all but a little of it)
1 T. olive oil
2 tsp. lemon juice
1-2 T. fresh parsley, chopped
salt and pepper, to taste
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
This makes a ton, so I recommend cutting it down unless youre feeding a bunch of people.
Source: About.com
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