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Tsatziki Sauce

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Hoser View Drop Down
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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.
 
.......................................................................................
 
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
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2010 at 04:42
This is some excellent stuff, and no gyro is complete without some!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2010 at 07:02
i love this stuff, but have neber made it. thanks for the inspiration!
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 24 July 2010 at 19:03
One of the few recipes I've actually made successfully. ;) I like version #2.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2010 at 03:25
Version 2 is my favorite as well Melissa.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2010 at 20:32
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.
kai time!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 26 July 2010 at 15:38
I made my last batch with cheap on-sale yogurt, and it wasn't nearly as good.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Exploreralpha Quote  Post ReplyReply Direct Link To This Post Posted: 29 July 2010 at 23:39
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2010 at 17:06
tzadziki, hummous and salsa have got to be up there in the pantheon of "greatest sauces ever created"   Clap
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 31 July 2010 at 08:55
Not to sure about hummous there John Confused...lol
Originally posted by Rivet Rivet wrote:

tzadziki, hummous and salsa have got to be up there in the pantheon of "greatest sauces ever created"   Clap
Jerod

Life's hard, it's even harder when your stupid.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 01 August 2010 at 02:06
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.
kai time!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2012 at 03:02
bump
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2012 at 08:17
Hoser,
 
Thanks again for the 3 recipes.
I am very grateful and appreciate your labors.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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