I Do Not Know Sorry This Website Doesn't Know Either........Unfortunately.......(-.-).
i use sour cr eam, but you can us e plain yogurt, mix ed with cut c…ucumb er, vin egar, garlic powd er and salt. v ery simpl e! just mix. (MORE)
The word 'tzatziki' refers to a sauce that often is used in the preparation of the Greek meat dishes 'gyros' and 'souvlaki'. It's made up of strained yoghurt from the milk o…f goats or sheep, salt, garlic, and cucumbers. Dill, olive oil, and pepper usually are added. Sometimes lemon juice and mint or parsley are used in the making of the sauce. Because of the presence of cucumbers, the sauce often is called cucumber sauce in English-speaking countries. Within Greece, the sauce also is called 'tarator', from the Sephardic Jewish word..
The Greek word actually comes from the Turkish word 'cacik', which means 'chutney'. For the sauce is used in the cuisines of countries other than Greece. Indeed, its use ranges from Bulgaria and Macedonia; to the Caucasus; and into Afghanistan, Iran, and Iraq. (MORE)
The primary ingredient to Tzatziki is yogurt. In a pinch, plain unsweetened yogurt can be used - however it will be lacking in rich zesty flavor that true Tzatziki can provide…..
Tzatziki is not difficult to make, as it has only a few ingredients: .
16 ounces (2 cups) of thick Greek yogurt .
4 to 10 cloves of garlic, finely chopped .
1/2 cup of diced or grated cucumber (Kirby or "English") .
1 tablespoon of olive oil .
2 teaspoons of lemon juice .
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled..
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! .
Yield: About 2 1/2 cups.
Prep Time: 15 minutes.
In Greek: ÏÎ¶Î±ÏÎ¶Î¯ÎºÎ¹, pronounced dza-DZEE-kee .
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment. (MORE)
Since you grate the cucumber in tzatziki, you can use frozen if you make sure to drain it very well after it's thawed and grated. It would also be good to put the thawed, grat…ed cucumber into a paper towel and squeeze as much water as possible out of it. If you don't it will make the tzatziki too thin. (MORE)