Tzatziki – Cooking 101 #5
Tzatziki. A spectacular name for shredded cocumber with yogurt. It even sounds that you really know how to cook when you present such food – “Do you wanna come over for dinner? I’ll make my tzatziki, it will blow your mind!”. Yes. Except, that it’s just shredded cucumber with yogurt.
Man, tzatziki even sounds like some sort of legendary sword from the Ottoman Empire. Something like – “Bahadir, son of Behram, raising the mythical blade, Tzatziki, made all the caliphate tremble.”. Except, that it’s just shredded cucumber with yogurt.
Jokes apart, I actually like tzatziki, a lot. It goes along very well with many recipes and it is a great dip for bread.
Cucumber it’s kind of a boring ingredient for most people. And I must agree. I’m also not a big fan of cucumber in it’s purest form, but it is a very versatile ingredient. It is quite tasty in oriental stir-fries or pickled, for example. And, besides that, it is the star of our recipe, today. And it’s not everyday that you can call tzatziki to something.
200 gr. Vegetable Sour Cream or Yogurt (unsweetned of course
1 Garlic Clove
- Peel and shred the cucumber;
- Squeeze the water out of it;
- Press the shredded cucumber against a fine drainer or use a cheese cloth;
- Chop the garlic, spearmint and dill;
- Add in the cucumber, sour cream, garlic, spearmint and dill to a bowl and season it with salt, black pepper and lemon juice;
- Remember to taste it and check if it needs more seasoning;
- Serve it with bread, hummus, falafel, salad, what ever you may fancy;
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And keep it green. Keep it real!
(1 service is about 100 gr.)
Blue – 29% Carbs
Red – 66% Fat
Green – 5% Protein
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