|Greek Dinner: Shrimp kebabs, flat bread,|
sauteed chickpeas, tzatziki, salad and
wine of course
Tzatziki is a Greek favorite. While it is simple to make, good recipes seem to be lacking. This recipe is based on one from Kalyn's Kitchen. Do not put the yogurt in the food processor, as the heat and the mechanical action will break down the protein and make runny tzatziki. For a fun variation, substitute mint leaves for the dill.
Adapted from Kalyn's Kitchen
- 1.5 cups Greek Yogurt (or regular plain yogurt, strained as described below)
- Juice of 1/2 lemon (about 1.5 T)
- 1 garlic clove
- 1 medium cucumber, seeded and diced
- 1 T salt for cucumber
- 2 T coarsely chopped fresh dill (can substitute mint leaves for a slightly different version)
- Kosher salt and fresh ground black pepper to taste
- If you don't have Greek yogurt: place a piece of cheese cloth over a fine mesh strainer and spoon in yogurt. Allow the yogurt to drain 1-2 hours until thickened.
- Peel cucumber, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.)
- Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Rinse well and wipe dry with paper towel.
- In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper.
- Process until well blended, then stir this mixture into the yogurt.
- Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
- This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
|Rushing in the wind.|
|Getting my hood.|
|My love and I.|
|Sisters the weekend after graduation.|