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Tsatziki Sauce |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 12 February 2010 at 04:14 |
You just can't serve Gyros without this sauce. It is also wonderful with souvlaki, and all by itself. In the summertime you'll be tempted to put it on everything. I will sometimes substitute dill for the mint, or use both....especially if I will be serving something like smoked salmon.
Tsatziki
Greek cucumber and yogurt sauce
2 or more cucumbers, peeled and shredded
1 cup Greek yogurt
1 tsp vinegar
1 tsp spearmint flakes
1 tsp scallions, chopped
1/2 tsp sugar
salt and pepper to taste
Place cucumbers in colander, salt and drain for 1/2 hour.
Mix remaining ingredients, add cucumbers and mix well.
Refrigerate at least 1 hour before serving.
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Tsatziki II
2 or more cucumbers, peeled and shredded
1 cup Greek yogurt
1/2 tsp salt
1 clove garlic, pressed
1 Tbsp freshly squeezed lemon juice
1 Tbsp chopped fresh dillweed
same procedures as above
Edited by Hoser - 12 February 2010 at 04:55 |
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Go ahead...play with your food!
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This is some excellent stuff, and no gyro is complete without some!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i love this stuff, but have neber made it. thanks for the inspiration!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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One of the few recipes I've actually made successfully. ;) I like version #2.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Version 2 is my favorite as well Melissa.
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Go ahead...play with your food!
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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I make this a fair bit, my recipe is closest to number 2, but I use both (fresh!) mint and dill, and add a touch of (non smoked) paprika.
I reckon the key is to get good yoghurt - look on the back, if it is pumped up with gelatin and thickeners and so on, you know it isn't good. if you can't find any propper stuff, just get natural yogurt and drain it yourself - a collander or seive and paper towels will do the job with time, and your tsatziki will thank you for it. |
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kai time!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I made my last batch with cheap on-sale yogurt, and it wasn't nearly as good.
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Exploreralpha
Cook's Assistant Joined: 12 April 2010 Location: Montana Status: Offline Points: 48 |
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I used to hear the word yogurt, and run for the hills, but when I made blackened fish a while back, I made this sauce (minus the cucumber), and it was AWESOME, it's now a fav for me!!!
Aaron |
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tzadziki, hummous and salsa have got to be up there in the pantheon of "greatest sauces ever created"
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Not to sure about hummous there John ...lol
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Jerod
Life's hard, it's even harder when your stupid. |
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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I'll have to post you some of my hummus recipes then... I've won over a few hearts and minds so far, including my stubborn father.
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kai time!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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bump
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser,
Thanks again for the 3 recipes. I am very grateful and appreciate your labors. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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