Tzatziki. Also lemon juice is preferable to vinegar. 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 Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
I make this sauce whenever I fix a pork tenderloin.
I use the Souvlaki recipe by Abby Benner to marinade the tenderloin.
I use Fage Fat-free yogurt which I buy at Trader Joe's.
You can cook Tzatziki using 6 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Tzatziki
- It's 1/2 of concombre.
- You need 300 g of fromage blanc.
- You need 1 of poignée de feuilles de menthe.
- Prepare 1/2 of citron.
- It's 1 gousse of d'ail.
- You need of Sel et poivre.
It's thick and doesn't need to be strained. Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing (hear the correct pronunciation here). Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. Tzatziki is a simple Greek yogurt sauce that goes well on everything from chicken to beef to pita chips!
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..
At Taziki's, we've created a place free from the chaos of the world and the fast pace of our busy lives. We've created time to reconnect over refreshing Mediterranean flavors that the entire family will enjoy. We've crafted a menu centered around the cultures of the Mediterranean, embracing bold and interesting flavors. Our food is meant to draw people together and create lasting relationships and our menu emphasizes health-focused items low in fat and carbs, and high in healthy protein. At last, a proper tzatziki, just the way we make this in Greece.
