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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Tzatziki - It can be used as a dip, a salad, or as an accompaniment for keftedes (lamb meatballs)

    Lobo
    Lobo
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    Join date : 2013-01-12

    Tzatziki - It can be used as a dip, a salad, or as an accompaniment for keftedes (lamb meatballs) Empty Tzatziki - It can be used as a dip, a salad, or as an accompaniment for keftedes (lamb meatballs)

    Post by Lobo Tue 09 Feb 2016, 9:24 pm

    Tzatziki
    Tzatziki - It can be used as a dip, a salad, or as an accompaniment for keftedes (lamb meatballs) Img91l

    Prep Time: 25 minutes
    Cook Time: 0 minutes
    Servings: 8
    A refreshing blend of yogurt and cucumbers, tzatziki is served on meze platters throughout Greece. It can be used as a dip, a salad, or as an accompaniment for keftedes (lamb meatballs), souvlaki and other grilled meats. Use Greek yogurt, which is particularly thick and creamy, or drain regular plain yogurt for 8 hours in the refrigerator in a cheesecloth-lined sieve.





    • 1K+

    Ingredients:


    • 1 English (hothouse) cucumber

    • Sea salt, to taste, plus 1 tsp.
    • 1 or 2 garlic cloves
    • 1 1/2 cups plain Greek-style yogurt
    • 1 Tbs. extra-virgin olive oil

    • 1 Tbs. fresh lemon juice
    • 1 Tbs. red wine vinegar
    • Freshly ground white pepper, to taste
    • 1 Tbs. finely chopped fresh mint

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    Directions:

    Peel the cucumber and cut it in half lengthwise, then cut crosswise into slices 1/4 inch thick. Place the cucumber in a colander and sprinkle generously with salt. Set the colander over a bowl and let drain in the refrigerator for 1 hour. Squeeze the cucumber slices a handful at a time to extract any remaining moisture, then spread on paper towels and pat dry. Transfer the cucumber to a bowl.

    On a cutting board, sprinkle the 1 tsp. salt over the garlic, using 1 or 2 cloves, to taste. Using a heavy knife, alternately chop the garlic and press with the side of the blade until it is a lumpy paste, about 3 minutes. Add the garlic paste to the cucumber and, using a fork, toss to mix. Add the yogurt, olive oil, lemon juice and vinegar and stir until well combined. Season with white pepper. Transfer to a serving bowl, sprinkle with the mint and serve immediately. Serves 6 to 8.

    Adapted from Williams-Sonoma Essentials of Mediterranean Cooking, by Charity Ferreira, Dana Jacobi & Carolyn Miller (Oxmoor House, 2008).

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