March 2, 2011

Tzatziki





















I'm a big fan of Tzatziki, big fan.  After making the one above, I ate two spoon full's by itself.  I figured though, it's really healthy for you - yoghurt, herbs, garlic and spices.  This particular one went brilliantly with my Garlic and Mustard Beef Skewers.

I think this dish itself is a great summer side to have whether eating with bread, meats, salads or as a dip.  It's so fresh and lovely, not to mention quick to make.

I grabbed the recipe from Donna Hay's site (here).  I would have preferred to use fresh mint but seeing as I didn't have any I used dried mint flakes.  These worked just as well, only you need one tablespoon as opposed to two tablespoons when using fresh mint.  An important note to make is that you need to squeeze all the water out of the cucumber after it's been grated.  This will make the Tzatziki thick and creamy as opposed to watery.


TZATZIKI
2 cups thick Greek-style natural yoghurt
1 Lebanese cucumber, grated and squeezed
2 tablespoons chopped mint leaves
1 clove garlic, crushed
1 tablespoon honey
½ teaspoon ground cumin
Sea salt and cracked white pepper

Combine all the ingredients in a bowl and mix well.

How easy!

Makes 2¼ cups.

3 comments:

  1. Cara Natashia, following your delicious bog from Chianti, and wondered if you meant to say cucumber as listed in the recipe as opposed to "zucchini" mentioned in the preparation? The foto does look like grated zucchini but should be cucumber! Grazie e ciao!

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  2. Cara Natashia, enjoying your delicious blog from Chianti, and also this tzatziki that I made to go with fish. In the list of ingredients you note a "cucumber" but in the preparation part you mention "zucchini"! From the foto you cannot hardly see the difference between the two, still I imagine that you meant to write cucumber! I also added some dill and of course used greek yougurt. Grazie e ciao!

    ReplyDelete

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