How to make Tzatziki

tzatzikiHow to make Tzatziki: Cucumbers are one of the joyous foods of summer. I remember quite clearly a neighbour of ours when we were children who was so proud of his new harvest from within his new greenhouse, he promptly delivered a pile of them to us. Those days (many, many years ago), cucumbers were regularly were served up in salads or less regularly sliced ever so thinly, placed onto some crust-free, lightly buttered, white bread, sprinkled with a soupçon of salt and presented as a High Tea sandwich. OH MY, how times have changed.

Today our food choices take us all over the globe and in the case of Tzatziki, Greece. Tazatziki sauce is used as a dip, accompaniment to spicy main dishes and is very similar to the Indian yogurt and cucumber sauce known as Raita. We hope to bring you that delight in another recipe.

Although Tzatziki has a few simple ingredients, the trick with it is patience. This sauce is the texture of dipping sauce when finished but if you don’t take the time to drain the yogurt and the cucumbers you will end up with something more like a smoothie! You will need up to 2 hours of fridge time and a few minutes of preparation time.

Ingredients for about 3 cups

  • 3 lb Plain Greek yogurt
  • 6 – 8 small cucumbers or 3 – 4 large (english)
  • 4 oz fresh dill
  • 1 – 2 tablespoons sea salt
  • Juice of 2 lemons
  • 2 – 4 large cloves garlic

tzachi

  1. Using a cheesecloth or very fine sieve, drain the yogurt for up to 2 hours.
  2. During this time prepare the cucumbers: peel, halve along the length, scoop out the seeds and dice into a colander.
  3. Place the colander into a bowl so that the bottom it does not touch the base of the bowl.
  4. Sprinkle the diced cucumber with sea salt and place a weight over them (I had to get creative put a large melon in a bag and placed that over the top). Now put the cucumber into the fridge with the yogurt and wait.
  5. When 2 hours has past, first deal with the cucumber. You will need to get it as dry as possible. I put mine into a spinner then pat with kitchen paper.
  6. Place the dried cucumber into the bowl of a food processor with the dill, garlic and lemon juice. Then pulse until the cucumber is lightly chunky.
  7. Using a slotted spoon, add the drained yogurt into a mixing bowl with the cucumber mix, draining through the spoon where necessary.
  8. Mix and check your seasoning adding more garlic, lemon juice, salt or dill as required.
  9. Store covered in the fridge for up to 5 days.

 

Dips and sauces, How to, in english

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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