Tzatziki
Posted
Sun, 11/02/03
Wilbert and I tried the Norstar brand of "Tzatziki" (now defunct) sauce the other day, a first for both of us.
The Greek sauce is a cucumber-yogurt dip, mostly used with Gyros, green salads, fish, sandwiches, potatoes and as a dip for chips, vegetables and finger foods.
I liked the sauce, although Wilbert is still reserving judgment. Thinking perhaps I could try to make my own, I found the following recipe for Tzatziki at "Bitsy's Kitchen" (also now defunct):
Tzatziki (Cucumber-Yogurt Sauce)
2 C plain yogurt
Put yogurt in a cheesecloth-lined sieve over a bowl. Drain several hours or overnight in the refrigerator. Hand method: Peel, seed, and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, salt and black pepper to cucumbers and mix well. Add drained yogurt and blend. Serve with toast points, crackers or pita bread. Food processor method: Grate peeled and seeded cucumber; set aside to drain. Add garlic, vinegar, olive oil, salt and black pepper. Pulse on-off quickly. Place in a bowl and combine with cucumber and yogurt. Yield: Two cups.
We tried the store-bought sauce on a few chips (the flavor was rather mild), but I think Tzatziki would compliment lamb or shish kabob as well.
However, when I prepare the dish, I think I'll add some zing and throw in extra vinegar.
*Related Blog Posts: Lamb Gyros in Montana (01/29/05); Fast Food Gyros (09/13/14).
Tags: Dips, Dressings & Sauces;
Greece
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