tzatziki sauce?

Answer 1

Tzatziki Sauce
1 Servings
2 cucumbers,peeled, seeded,
1 grated,and well drained
1 or 2 cloves garlic,minced
1/2 t salt
1/2 t white pepper
1 t white vinegar
1/4 c olive oil
16 oz plain yogurt
In medium bowl of electric mixer, mix all ingredients except yogurt.
Add yogurt and beat on medium speed until mixture has a creamy
appearance. Refrigerate, covered, overnight to blend the flavors.
Serve with gyros or other lamb dishes.

Answer 2

TZATZIKI
========

Ingredients:
------------
1 large cucumber, peeled and minced or grated and drained
2 cups plain yogurt (500 ml)
3 garlic cloves, crushed through a press
or 4 green onions, chopped
salt and pepper

Instructions:
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Combine all ingredients in a glass bowl. Mix well and refrigerate.
Serve cold.

Note:
-----
To make an extra-thick sauce, use the richest yogurt available.
Place
in a cheesecloth-lined sieve over a bowl. Do not stir. Let the yogurt
drain overnight at room temperature.

Answer 3

People have posted excellent recipes for tzatziki sauce (thanks, everybody). I like this sauce for a variety of things, but one of the nicest is as a replacement for sour cream over a baked potato. There are far fewer calories, and the content is healthier, plus the flavour is very nice. Therefore, the potato is still very healthy and not lost under a mountain of calories from the cream. I usually sprinkle fresh dill on my sauce.

Answer 4

Tzatziki is a greek side dish made of yogurt and sliced cucumbers. This goes very well with kebabs and other spicy dishes because it counters the heat. I love it!

Answer 5

Tzatziki Sauce

1 cup plain yogurt (drained)
1/2 English cucumber (drained)
2 tablespoons lemon juice
1 clove garlic, minced
1/2 cup crumbled feta cheese

To drain yogurt and cucumber- line a strainer with damp cheesecloth, set inside a bowl. Let drain for 1- 2 hours) Drain them in seperate containers.
Once yogurt and cucumber are drained, mix with other ingredients.
Let sit for 1/2 hour before eating.


Tzatziki Cucumber Dipping Sauce

4 cups plain yogurt, regular
3 large cucumbers, peeled and seeded
salt
3 garlic cloves (or more to taste)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
fresh ground pepper (optional)
1/4 cup freshly chopped mint leaves (or to taste) (optional)

Line a sieve with a double thickness of dampened cheesecloth.
Spoon in yogurt and set the sieve over a bowl.
Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
Shred or cut cucumber into julienne strips.
Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
Rinse and gently pat dry.
In a mortor and pestal muddle the garlic into a bit salt.
Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
Mix well.
Serve or refrigerate for a day or two so flavors mingle.
Stir again before serving and sprinkle with additional minced mint leaves if desired.


Tzatziki Sauce

1 (500 ml) container sour cream
1 large English cucumber, unpeeled (seeded and grated)
2-3 garlic cloves, minced
2-3 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons dried mint (optional) or 2 tablespoons chopped fresh mint (optional)

Grate cucumber and let sit in a colander to drain water for a 1/2 hour,squeeze excess and add to sour cream.
Add remaining ingredients and let flavours meld for a couple of hours in the refrigerator.

Answer 6

Most people fist enconter tzatziki when eating a gyro sandwich.

Answer 7

Sounds Greek to me..lol actually it is ! Its a cucumber sauce used in making Gyros (pronounced Yee - rose) Looks like you already got some good recipe.. also try epicurious.com this is a great website where I have found everything I ever searched for.

Answer 8

Its Greek yogurt mixed with cucumber and spices. It usually served with Greek food.

Answer 9

Tzatziki Sauce
2 cups
2 hours 2 hours prep
1 cup plain yogurt (drained)
1/2 English cucumber (drained)
2 tablespoons lemon juice
1 clove garlic, minced
1/2 cup crumbled feta cheese

(To drain yogurt and cucumber- line a strainer with damp cheesecloth, set inside a bowl. Let drain for 1- 2 hours) Drain them in seperate containers.
Once yogurt and cucumber are drained, mix with other ingredients.
Let sit for 1/2 hour before eating.

Ground Lamb Loaf & Tzatziki Sauce
8 servings
1¾ hours 30 min prep
LAMB
1/2 cup medium onions, finely chopped
2 lbs ground lamb
1 tablespoon fresh garlic, finely minced
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
TZATZIKI SAUCE
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, finely chopped
1/8 teaspoon kosher salt
4 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5-6 mint leaves, finely minced
SERVE WITH
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup feta cheese

LAMB:.
Process the onion in food processor for 10 to 15 seconds.
Put into dish towel and squeeze almost all juice and discard juice.
Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
Process about 1 minute until it becomes a fine paste.
Scrape sides occasionally.
TO COOK IN ROTISSERIE:.
Form the meat mixture into a loaf.
Roll tightly in plastic wrap removing all air pockets.
Twist ends so wrap is tight.
Refrigerate at least 2 hours or overnight.
Place meat on rotisserie skewer.
Place aluminum foil, shaped like a bowl, underneath to catch drippings.
Cook on high for 15 minutes.
Reduce to medium and cook 30-45 minutes, until inside temp is 175.
TO COOK IN OVEN AS LOAF:.
Preheat oven to 325.
Place mixture in loaf pan.
Place loaf pan in water bath and bake for 60-75 minutes.
Temp should reach 165-170.
Remove from oven and drain off fat.
Place loaf pan on cooling rack.
Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.
TZATZIKI SAUCE:.
Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid.
Discard liquid.
Combine drained yogurt with all other sauce ingredients.
Store in refrigerator in air tight container up to a week.
TO SERVE:.
Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Cucumber Dipping Sauce
Greek sauce/dip/salad dressing. Serve with vegies,Pitas,or with spicy dishes.

6 cups
15 min 15 min prep
4 cups plain yogurt, regular
3 large cucumbers, peeled and seeded
salt
3 garlic cloves (or more to taste)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
fresh ground pepper (optional)
1/4 cup freshly chopped mint leaves (or to taste) (optional)

Line a sieve with a double thickness of dampened cheesecloth.
Spoon in yogurt and set the sieve over a bowl.
Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
Shred or cut cucumber into julienne strips.
Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
Rinse and gently pat dry.
In a mortor and pestal muddle the garlic into a bit salt.
Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
Mix well.
Serve or refrigerate for a day or two so flavors mingle.
Stir again before serving and sprinkle with additional minced mint leaves if desired.