Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Greece
  New Posts New Posts RSS Feed - Classic Tzatziki
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Classic Tzatziki
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Classic Tzatziki
    Posted: 16 February 2012 at 12:52
Fotosearch Public Domain Uncopyrighted.
 
 
 
Recipes tell a story ... In the case of Greek cuisine, they tell the legends of time honored traditions and a boundless wealth of natural products served very simply.
 
TZATZIKI
 
450 ml Greek yogurt
1 Cucumber
3 garlic cloves
fresh dill 1  1/2 tblsp
fresh mint   1 1/2 tblsp
extra virgin olive oil
red wine vinegar 1 1/2 tblsp
salt
 
Deseed the cucumber and grate it
squeeze out excess moisture
mix with the yogurt and garlic, dill and oil , vinegar and salt
combine well
refrigerate 4 hrs
 
serve with home made pita !
 
M.C.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 08:43
i love tzatziki ~ thank you for posting!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 11:10
 
@ Tasunka,
 
I love  Pita bread ... and so, Tzatziki & Pita go togther ... I must get my Hummus and Babaghanush in Egypt or Mutabal in Morocco = aubergine tahine sesame dip on too when I get back.
 
Want to go post the Portuguese Lunch I had ...    
 
Let me know what u think ... however, it is more commonly served in the rurals and Brazil. So I am going to post it in Brazil ...
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 11:12
>>>I must get my Hummus and Babaghanush in Egypt or Mutabal in Morocco = aubergine tahine sesame dip on too when I get back.<<<
 
Those all sound great - looking forward to them, and also your Portuguese/Brazillian lunch!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 11:41
Thanks for all your support. Nice energy here.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Marissa View Drop Down
Cook
Cook
Avatar

Joined: 28 February 2012
Location: Austin TX
Status: Offline
Points: 160 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 29 February 2012 at 13:13
We love tzatziki!  Never do seem to follow a recipe though as we just use whatever we have as long as there's dill and cucumbers. I've never put oil and vinegar in it.  Interesting!

Can't wait for summer...nothing like really fresh cucumbers from the garden in homemade yogurt!
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 29 February 2012 at 19:25
I use lemon juice. Never thought of putting mint in it, but I usually have lots. Hmm...
Melissa

http://carpelibris.wordpress.com/
Back to Top
Marissa View Drop Down
Cook
Cook
Avatar

Joined: 28 February 2012
Location: Austin TX
Status: Offline
Points: 160 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2012 at 07:39
Originally posted by Melissa Mead Melissa Mead wrote:

I use lemon juice. Never thought of putting mint in it, but I usually have lots. Hmm...

I haven't cared for the mint for some reason. I do put mint in raita (Indian yogurt dip) and maybe I just think it becomes riata with mint!
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2012 at 16:37
Maybe I should try making raita with some of that mint.
Melissa

http://carpelibris.wordpress.com/
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2012 at 03:40
It is interesting that on each Greek Island ( Crete, Santorini, Corfu, Naxos, Mykonos, Delfos and several others I have visited ), and in varying parts of mainland Greece ( Athens, Pelepponese, Thaloinka, Turkey, Egypt,  Tangier & Marrakesh, Morocco and Tunis ); each of these regions and countries make their tzatziki differently ... and this recipe is a classic from Greece --- as I had lived there for a year ( 1994 ) before moving to Italy. The chef is quite well known and spent many years travelling through his country collecting recipes from the elderly folk in the rural countryside ... So, this is how I have been taught to prepare it ... Raita, which is Indian, is also a Tzatziki of sorts however, slightly different ... Yogurt is a refresher to the palate especially after eating Roast Lamb --- which is a very rich meat. 
 
Thanks for the message.
Margi Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.081 seconds.