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the recipe from Cuoche ma buon

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Tzatziki, the famous Greek sauce made from yogurt and cucumber with a fine hint of garlic, versatile, creamy, fresh and light. It is prepared quickly and can be served as an appetizer with simple croutons of pita bread or Arabic bread (the typical soft and flat white bread), or used to flavor kebabs or souvlaki (pork skewers), or even as an accompaniment to meat , fish and vegetables.
Tzatziki sauce is perfect in the summer for its strong and refreshing flavour, an excellent alternative to mayonnaise but much lighter, given that it does not contain eggs and, moreover, it lends itself as a dressing to the usual salad. With its creamy consistency it can be used to fill sandwiches and wraps or transform a banal dip of fresh vegetables cut into sticks into a delicious and appetizing aperitif.
The recipe is very simple to prepare at home: only three main ingredients and no cooking is necessary, the important thing is to plan a little in advance because, once the cucumber has been grated, it will have to be left for an hour to drain. its vegetation water.
This vegetarian tzatziki sauce recipe features cucumber as its protagonist, with many beneficial properties: refreshing, purifying and above all a true ally for those who are following a diet. But yogurt also has its importance: not too liquid, a fuller consistency and with the perfect percentage of fat, capable of supporting the aromas present in the recipe. That's why, Greek yogurt is the right one!
Like any traditional dish, each family personalizes this condiment as they see fit: with or without garlic, with mint or dill, without the acidic part of lemon or vinegar. In our version of tzatziki, we preferred a more Mediterranean flavor by replacing the dill with mint, but obviously you can enrich it by adding other ingredients according to your tastes and traditions.

RECIPE

  • 1 cucumber medium sized
  • 340 g yogurt greco
  • 2 segments garlic
  • juice of half a lemon
  • 1 bunch of chopped dill or mint
  • 2 spoons extra virgin olive oil
  • 1 pinch sale
  • Wash and trim the cucumber. Remove the peel. Cut it in half along the long side and, with a teaspoon, remove the seeds.

  • Grate it coarsely with a grater with large holes: when eating the sauce you should feel the crunchy pieces of cucumber. Season it with a generous pinch of salt.

  • At this point, place it in a colander and let the vegetation water drain for about an hour. Then, squeeze it to remove excess water. Place the chopped pulp in a glass bowl and keep it aside.

  • In the meantime, finely grate the garlic. To reduce it to a cream you will have to help yourself with a mortar or a blender.

  • Take the bowl again with the chopped cucumber pulp and add the yogurt, garlic, the juice of half a lemon and the oil in a drizzle. Stir with a spoon to mix all the ingredients.

  • Finally, season with salt and flavor with chopped dill or mint.

  • Cover with cling film and keep cool for about 1 hour, until ready to serve.

To fully appreciate the flavor, this sauce should be served cold. The ideal is to prepare it in advance and let it rest in the fridge.
Those who don't like lemon juice can replace it with a spoonful of white vinegar. Mint or chives can also be good alternatives for those who don't like dill.
The tzatziki sauce can be stored in the refrigerator in an airtight container (preferably glass) for a few days.
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