Tzatziki. Low Prices on Tzatziki The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you. Tip into a bowl with the yogurt, garlic and mint, and mix well.
An essential step is removing the liquid from the grated cucumber to prevent the yoghurt from becoming diluted and thin, which would affect both the flavour and texture. Line a colander or sieve with muslin or kitchen roll and place over a bowl. Press excess liquid out of the grated cucumber. You can cook Tzatziki using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Tzatziki
- You need 300 ml of Greek yoghurt.
- You need 1/4 of cucumber.
- It’s 1/3 bunch of mint.
- Prepare 1 tsp of dill.
- Prepare 1 tbsp of lemon juice.
- It’s 1 clove of garlic.
- It’s pinch of salt.
In a medium bowl, stir together the cucumber and strained yoghurt. A classic meze consisting of Greek yoghurt, cucumber, garlic and mint. There are many variants of this recipe, this is my take on it. Tzatziki makes a very nice condiment for gyros or kebabs.
- Add the yoghurt to a bowl. Chop the cucumber into small cubes, about 1/8 inch each. Finely chop the mint and add both to the yoghurt..
- Smash the peeled clove of garlic with the flat of a knife and put this in, too..
- Finally, add the dill, lemon juice and salt, stir, then put in the fridge for at least 40 minutes. All the flavours will seep into the yoghurt, so honestly, this part, where you do nothing, is the most important bit..
- Once it’s done, remove the garlic clove, as it’s an unpleasant surprise otherwise, and smear liberally over meat and bread to hide a multitude of culinary sins. Or just dip carrots in it, and eat it that way..
It goes very well with pork or lamb. Tzatziki, cacık (Turkish pronunciation: [dʒaˈdʒɯk]), or tarator is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. [needs IPA] It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. Halve the cucumber lengthways and scoop out the seeds (discard). Put the yogurt in a mixing bowl with the mint, garlic and lemon juice. Squeeze out as much water as you can from the cucumber, then stir through the yogurt mix.