Tzatziki. Also lemon juice is preferable to vinegar. But the one non-negotiable item is the strained, full fat yogurt. Called Cacik in Turkey, Tarator in the Balkans, Tzatziki in Greece, each version of this salad is a variation on a theme: yogurt, cucumbers, garlic, fresh herbs The yogurt is thick, and pungent with mashed garlic, the cucumbers either finely chopped or grated, then salted and allowed to wilt Walnuts enrich the Balkan version, which is also considered a soup, as is Cacik Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme.
It is generally served as a cold appetizer or a side dish Tzatziki!
Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing (hear the correct pronunciation here).
You can have Tzatziki using 6 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Tzatziki
- It's 1/2 of concombre.
- It's 300 g of fromage blanc.
- It's 1 of poignée de feuilles de menthe.
- Prepare 1/2 of citron.
- You need 1 gousse of d'ail.
- You need of Sel et poivre.
Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. My husband's cousin from Greece taught me how to make a Tzatziki sauce a lot like this recipe but without the dill. I make this sauce whenever I fix a pork tenderloin. I use the Souvlaki recipe by Abby Benner to marinade the tenderloin.
Tzatziki step by step
- Couper très finement le concombre et l'ail. Ciseler la menthe..
- Les ajouter au fromage blanc puis presser le jus de citron. Assaisonner..
I use Fage Fat-free yogurt which I buy at Trader Joe's. It's thick and doesn't need to be strained. At last, a proper tzatziki, just the way we make this in Greece. The only difference is that we mostly use red wine vinegar here, instead of white, but the taste is pretty much the same. And we NEVER use lemon, like we've seen in Americanized versions of tzatziki.