haikuman

Tzatziki sauce.

Tzatziki sauce (yogurt with cucumber)

Ingredients:
2 cups plain whole-milk yogurt. (Using thicker Greek Style whole-milk yogurt saves a step)
1 small cucumber, peeled, seeded and shredded (coarsely grated)
2 cloves garlic, peeled and run through garlic press
(this may be way too much garlic for some people - try half of this amount first)
1 tsp grated onion
1 Tbsp freshly squeezed lemon juice
1 tsp olive oil
1 tsp fresh dill, finely chopped
salt and pepper to taste

Souvlaki Restaurant in Athens

Mix yogurt and grated cucumber and place in a coffee filter or doubled-up cheesecloth lined sieve over a mixing bowl. Make sure that the sieve or strainer is well above the bottom of the bowl. It is surprising how much liquid will end up in the bowl. (Using thicker Greek Style whole-milk yogurt saves this draining step). Cover the whole arrangement with plastic wrap and allow to drain and thicken for several hours or overnight in the fridge. Mix with remaining ingredients and chill to combine flavors for at least an hour.

Use as a pita sandwich “gyro” sauce, a simple dip or topping for vegetables or grilled lamb or pork.

Tzatziki sauce (cucumber with yogurt)

Ingredients:
2 cups plain whole-milk yogurt (Using thicker Greek Style whole-milk yogurt saves a step)
4 to 5 small cucumbers, peeled, seeded and shredded (grated)
3 cloves garlic, peeled and run through garlic press
(this may be way too much garlic for some people - try half of this amount first)
1 small grated onion
Salt and Pepper to taste

Mix yogurt and grated cucumber and place in a coffee filter or doubled-up cheesecloth lined sieve over a mixing bowl. Make sure that the sieve or strainer is well above the bottom of the bowl. It is surprising how much liquid will end up in the bowl. Cover the whole arrangement with plastic wrap and allow to drain and thicken for several hours or overnight in the fridge. (Using thicker Greek Style whole-milk yogurt saves this draining step). Mix with remaining ingredients and chill to combine flavors for at least an hour.

Use as a pita sandwich “gyro” sauce, a simple dip or topping for vegetables or grilled lamb or pork.

Grilling a pita:
Lightly brown a pita over medium-high heat in a frying pan in a bit of Olive Oil and Coconut Oil. Dust lightly with a pinch of ground Rosemary and/or dried Sage, salt and pepper and flip over and brown the other side. If the pita puffs up, great. Cut it in half and open ‘em up and fill with something (like slices of grilled chicken or leftover thinly sliced steak warmed in a little olive oil and Oregano.) If it doesn’t puff up, just fold it over like an actual gyro.

Top either style sandwich with chopped lettuce, tomato, Tzatziki Sauce, and perhaps also some chopped sweet onion.

Breath mints to follow.

Tags: cucumber, garlic, Greek, gyro, pita, Tzatziki, yogurt