Tzatziki Ii Recipes

TZATZIKI

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.

EASY TZATZIKI

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.

EASY TZATZIKI

Steps:

• Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.

TZATZIKI SAUCE

Steps:

• In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

EASY TZATZIKI

Steps:

• Coarsely grate the cucumber along the length to create long strands, tip into a sieve set over the sink or a bowl, mix in a large pinch of salt and set aside for 10 mins. Tip the yogurt, garlic, vinegar and olive oil into a bowl and season with black pepper.
• Squeeze as much liquid out of the cucumber as you can using your hands, then stir through the yogurt mixture along with the mint, taste for seasoning and serve. Can be made a day ahead and chilled - just give it a good stir before serving.

GREEK TZATZIKI

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.

AUTHENTIC GREEK TZATZIKI

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.

TZATZIKI

Steps:

• Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.