Tag: tzatziki

Tzatziki Recipe – Italian Cuisine – Italian Cuisine

Tzatziki Recipe - Italian Cuisine


  • 650 g Greek yogurt
  • 5 pcs cucumbers
  • 4 pcs tomatoes
  • 4 pcs new zucchini
  • lemon
  • garlic
  • mint
  • extra virgin olive oil
  • salt

For the tzatziki recipe, Peel 3 cucumbers and grate them with the coarse grater, collect them in a colander, add salt and let them rest for 20 minutes. Then squeeze them very well and mix them in a bowl with the yogurt, the juice of 1/2 lemon, 1-2 cloves of minced garlic, a sprig of chopped mint. Let it flavor for 30 minutes. Serve the tzatziki with a drizzle of oil, complete with tomato salad, raw courgettes with thin slices, and 2 thinly sliced ​​cucumbers.

Tzatziki, the original recipe: cucumber, yogurt, garlic … very easy! – Italian Cuisine


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
tzatziki

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.

Cucumber: from aromatic water to tzatziki, a vegetable with a thousand benefits – Italian Cuisine

Cucumber: from aromatic water to tzatziki, a vegetable with a thousand benefits


Perfect for fighting dehydration and exhaustion, cucumber helps us on hot summer days. It helps our body because it is rich in mineral salts such as potassium, calcium, phosphorus and sodium, and it is also rich in vitamin C. And then it gives a special flavor to dishes

The cucumber is one of the main summer vegetables. With its taste to the tasteless appearance, it manages to give a touch of freshness to any recipe. And, be careful, if you believe it is good only for salads you are wrong: very versatile, it is suitable for enticing palates even in sauces and flavored waters. And then it is a mine of mineral salts and vitamins, precious for fighting exhaustion and dehydration, typical summer conditions.
Below are some ideas for using cucumber in the kitchen, recipes tested by La Cucina Italiana. In our gallery, instead, a deepening on the thousand benefits of this vegetable that must never be missing in the refrigerator.

The benefits of cucumber

Cucumber was already known since ancient times for its beneficial properties for health and beauty. Composed for almost all water, it contains very few calories (only 13 kcal per 100 grams!). Rich in mineral salts, such as potassium, calcium, phosphorus and sodium, it is also rich in vitamin C, protector of the immune system. Do you know why cucumber is recommended by many dieticians in slimming diets? For the presence of tartaric acid, able to prevent carbohydrates taken during a meal from turning into fat. Cucumber also has renowned purifying properties: for this reason it is advisable to add it to water, not only to flavor it, but also to make it more detoxifying. Can't digest it? The solution is: put it in salt for half an hour, cut into rounds. Then after rinsing it, it is ready for use.

Tzatziki sauce

Cucumber is one of the main ingredients of the Tzatziki sauce, typical condiment of Greek cuisine. Here's how to do it: after peeling a cucumber, grate it. Meanwhile, finely chop the garlic. To the two ingredients, add the yogurt and stir, until a homogeneous mixture is obtained. Add a drizzle of extra virgin olive oil and chopped dill, to give that extra touch of freshness. Serve with toasted bread or as a condiment for fish or meat.

Cucumber flavored water

As is known, in summer it is essential to drink at least two liters of water. Don't you often have the urge to thirst? Aromatize the water as follows: in a jug filled with mineral water, add a lemon or a lime cut into slices and half a cucumber, always cut into slices, but keeping the peel. To give an extra twist, also add a small piece of ginger root. Here is your purifying and energizing water.

Roll with cucumber and avocado

Have you ever tried your hand at preparing a hosomaki Japanese (small rice rolls with black seaweed outside)? These are vegetarians, filled with avocado and cucumber. First, cook the rice with 700 g of water: once boiled, let it rest with the lid lined with a cloth. Peel the daikon and cut it into sticks 20 cm long. Do the same with cucumbers and avocado, cut into slices. Spread the rice on a tray, season with 5 g of salt, 2 teaspoons of brown sugar and 2 tablespoons of rice vinegar. Now spread a nori seaweed on a cloth, then stuffed with a layer of rice, a daikon stick, one of cucumber and 3-4 slices of avocado, rolled tightly helping yourself with the cloth until obtaining a loaf to be cut in thick rounds 3-4 cm.

Cucumber and goat cheese rolls

Do you want an original idea, to read fresh, to bring to the table as an appetizer? Prepare some rolls of cucumber and goat cheese. Here's how: cut the cucumbers into thin slices lengthwise and boil them. Meanwhile, work the goat cheese in a bowl, adding chives and mint. Stuff the cucumber slices with a tablespoon of cream and wrap the roll. Season with an oil-based emulsion, lemon juice, salt and pepper.

Cucumber, feta and watermelon salad

Cucumber is the king of salads summer. Here is an alternative and very refreshing, which also uses watermelon, to give a sweeter note. Peel the cucumbers and cut them into cubes, do the same for the watermelon, taking care to remove the seeds. Also cut the feta into cubes and add the three ingredients in a bowl, seasoning them with an emulsion of oil, salt and pepper.

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