Thank you, from the Foods of the World Forums! |
Tzatziki (τζατζίκι) |
Post Reply |
Author | ||||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
Posted: 18 September 2012 at 15:38 |
|||
Tzatziki (τζατζίκι) I'm not 100% sure where I got this recipe - it was from somewhere on the internet, and the photo above is from about.com, so the recipe might be from there as well; however, looking at that site now, they have a different recipe, so I am not sure. From the source:
One thing that surprised me a little was the wide distribution of tzatziki, under various names. According to Wikipedia, versions of tzatziki can be found throughout Asia Minor and beyond - even as far east as India. Tzatziki can also be found in various guises up through the Caucasus region and the Balkan Peninsula: http://en.wikipedia.org/wiki/Tzatziki Indeed, it wouldn't surprise me to learn that the influences of tzatziki stretch as far west as Morocco and as far north as Hungary. Here is the basic recipe for Greek tzatziki:
There is some other helpful information - which I will outline below - that gets into types of yogurt, straining your own yogurt and tips on preparting tzatziki; it is valuable reading, especially if you do not have strained or Greek yogurt available to you, and I strongly recommend it. But for now, let's get to it! Here are the goods: I did not have any Greek or full-fat yogurt on hand, so I used what you see above, and strained it according to the instructions below. This resulted in more than enough yogurt to make a double batch of tzatziki. Note that for this preparation, I elected not to add dill or mint, since the beautiful Mrs. Tas Is not fond of either herb; I suppose I could have added chopped parsley, but it didn't occur to me at the time. Following the instructions for straining yogurt below, I dumped the yogurt into a double-thickness of cheesecloth set into a strainer: And gathered it up, squeezing as I went: Once the initial "fast" drip of liquid slowed down, I tied off the cheesecloth and set the yogurt over a bowl to continue to strain for three hours. During the last hour or so while the yogurt drained, I shredded the cucumbers: I then lightly salted them and set them into a strainer over a bowl to drain off their excess moisture. After three hours, the yogurt had thickened considerably; it also had lost perhaps 1/3 of its volume. I measured out enough to make a double batch of tzatziki and plopped it into a mixing bowl: Next, I crushed, peeled and diced 6 garlic cloves: The amount of garlic used seemed to be a good middle-of-the-road approach, and one can adjust up or down according to taste. I diced the garlic pretty well, but in the future I might see about crushing and mincing it even more, to the point where it is nearly a paste, in an effort to get a smoother texture; either way works, though, and your method should be guided by preference or whim. Next, I combined the olive oil and lemon juice: And drizzled it into the strained yogurt: The entire time I added the olive oil/lemon juice mixture, I was drizzling slowly and stirring vigorously, in order to ensure proper blending. Once all of the oil and lemon juice had been incorporated into the yogurt, I added the garlic: Finally, I added the shredded cucumber, stirring well to mix all of the ingredients together: It is at this point that one can add some chopped dill, mint or parsley according to their preference; I suppose nearly any herb could be used, depending on the direction one wants to push this condiment. And that's it - before I realized it, I had made tzatziki! You can too, it's easier than I thought, and it can add so much to a light spring or summer meal. There's no reason to put it off, now that you know how easy it is. On the day that I made this, I used it for two meals. For lunch, I served it with a North African chicken tajine along with fresh cucumber slices: For supper, I served the tzatziki as a dipping sauce for spare ribs that had been barbecued with a Greek-inspired rub, along with pita bread and cucumbers that had been sliced and "soaked" in vinegar for a few hours with a little salt and pepper. I've since used the leftover tzatziki as a chip dip, sandwich spread, potato topping and salad dressing - and it has been delicious every time, lending a light, flavourful touch to just about everything I've tried it with. Tzatziki is one of those basic things that anyone who enjoys Greek cuisine should have on hand. I put off making it for years because I was intimidated by the idea of having to use some esoteric yogurt, or engage in some complicated preparation process; nothing could be further (or is it "farther?") from the truth! It's so easy, the actual preparation took only a few minutes; the only real time involved was in straining the yogurt and shredded cucumbers, but if you use Greek or pre-strained yogurt, you can even eliminate that investment. As promised, here is some other helpful information, provided by the source:
Here are instructions for making your own Greek-style or strained yogurt:
After reading this, anyone should be ready to give this a try with their next meal, but if you have any questions, let me know - Enjoy! Ron |
||||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||||
Sponsored Links | ||||
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
|||
Tas,
I can see how much you enjoy ... I like it very much too ... and I eat it all the time.
THANKS FOR PICTORIAL and details on the Greek Specialty.
One thing; are you able to get fresh lemon now ?
Marge.
|
||||
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
||||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|||
>>>are you able to get fresh lemon now ?<<<
well, "fresh" lemon is a matter of perspective, here in montana. in our climate, there is no way to grow lemon trees, so one cannot simply pick one off the tree, but we can buy them in the grocery stores. because of this, we usually have two categories of lemon: "real lemons," and "the stuff in the jar."
|
||||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||||
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
|||
Tas,
I realise that you live in what we call a Continental Climate, not Mediterranean.
Okay, you are allowed.
Your ribs look scrumptuous ! Where is this recipe on FOW ?
Marge.
|
||||
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
||||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|||
here you go!
http://foodsoftheworld.activeboards.net/greek-sparerib-barbecue_topic2607.html |
||||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||||
Muleskinner
Cook's Assistant Joined: 07 October 2011 Location: Wilmington, OH Status: Offline Points: 25 |
Post Options
Thanks(0)
|
|||
This sauce would probably do a fine job with pulled pork. Maybe even venison. I'd love to live in a Mediterranean climate, but I want the population density of Montana and the culinary variety of New Jersey. My compromise is to live in Ohio.
|
||||
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
|||
temperature Calif. north and diversity and products of San Fran. I love sea and yet require that Italian Medit.gastro culture yet be close to cinema theatre and prof oppty. We have thought from time time to live in Sonoma or Portland oregon. Just writing down quantitities of ingred. as i m akin Hosers greek meatloaf tomorrow. Mar.
|
||||
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
||||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|||
A friend in Europe recently shared his procedure for Tzatziki, which is quite easy and looks delicious:
|
||||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||||
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
|||
Ron,
Great texture ! Looks Delicious .. And some idea for the Green Beans performing as Crudities to dip .. I love Tzaziki .. Have a lovely weekend .. |
||||
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
||||
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |