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Tzatziki — Greek Cucumber Yoghurt Sauce

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Ingredients

Adjust Servings:
500 g Greek yogurt 10%
200 g Cucumber
1 tbsp Mint dried
1 tbsp Mint fresh
2 cloves of Garlic
1/2 tsp Salt
2 tbsp Lemon juice
1 pinch of Cayenne pepper
to taste Grounded black pepper

Tzatziki — Greek Cucumber Yoghurt Sauce

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 15 min
  • Serves 4
  • Medium

Ingredients

Directions

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Vienna is now experiencing heatwave conditions that traditionally last for a couple of weeks in late July or August. But it feels like forever to those who aren’t accustomed to such heat and don’t have an air-conditioner at home. Lots of people are flocking to pools and the Danube river in trying to escape the heatwave.

It goes without saying that it’s impossible to cook something in this heat. Luckily, refreshing Southern Europe food is always there for you. For one, I love tzatziki sauce: cold yoghurt, cucumber, mint literally cools you down, and you can make it in any weather conditions. I prefer serving it with bread and meats.

Enjoy your summer snack!

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Steps

1
Done

prepare greek yoghurt

Yoghurt for tzatziki should be high-fat (10%) and thick. If your yoghurt’s thin, let it strain overnight by hanging over the sink.

2
Done

prepare cucumbers

Peel the cucumbers if they’re thick-skinned, and remove the large seeds, if any. If you’re using young cucumbers with thin skin, just trim them.
Coarsely grate the cucumbers into a bowl, add a pinch of salt and leave to drain for a while. Squeeze, save the liquid.

3
Done

sauce

Add the cucumbers, finely chopped garlic and mint to the yoghurt, combine until well-combined. Add salt, black and Cayenne pepper, and lemon juice to taste. Add some cucumber liquid to thin the sauce, if desired. Stir until well-combined. Cover the bowl and refrigerate for 30 min.
Serve as a cold sauce with meats, vegetables, or fried/grilled fish.

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