Fresh, light and easy to prepare, the tzatziki sauce is an excellent alternative to mayonnaise. Made with cucumber, garlic and yogurt, it is quickly prepared and can be served as an appetizer or as an accompaniment to meat, fish and vegetables
The tzatziki is a sauce made from cucumbers, garlic and yogurt very simple to prepare. In Greece, where the recipe was invented, it is never lacking on the table, but it is very common in the Balkans, in the Middle East and now more and more also in Europe. Usually tzatziki is served as an appetizer together with toasted bread, as an accompaniment to meat, fish or vegetables, or used to flavor pita filling (flat and round bread), kebab or falafel. Compared to mayonnaise it is much lighter because it does not contain eggs and in addition it is an excellent alternative to the usual salad to use cucumbers, especially when they abound in the garden. To prepare the tzatziki, according to original recipe, very few ingredients are enough. The important thing is to play a little early because, once grated, the cucumber must be left an hour or drained.
Tzatziki, the original recipe
For four people serve a cucumber, 350 grams of Greek yogurt, two segments of garlic, half lemon, two tablespoons of extra virgin olive oil and a bunch of dill. First of all wash and tick the cucumber. With the tip removed, rub the end of the cucumber in a circular motion. In this way it eliminates its bitter taste and makes it more digestible. Then deprive it of its peel and grate it coarsely. At this point put it in a colander and let the vegetation water drain for an hour. Then, if necessary, squeeze it and place it in a bowl. Meanwhile chop the garlic finely to reduce it to the consistency of a cream, using a mortar or a blender. Pour the yogurt in a bowl, add the garlic and the cucumber. Add the oil and the juice of half a lemon and mix with a spoon or a whisk. To finish, add salt and season with a little chopped dill.
Alternative makeup and ingredients
To fully appreciate its flavor, tzatziki it should be served cold. The ideal would be to let it rest in the refrigerator for half an hour. Still in the refrigerator, put in a glass container, it can also be kept for a couple of days. Who does not love dill, can use as an alternative ofchives, while lemon juice can be replaced with a tablespoon of white vinegar.
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