In a Hurry?
- Remove seed and chop a cucumber
- Add garlic and blend it coarsely
- Mix in Dill, spices and greek yogurt
Tzatziki is a recipe which made me call my mom. “Hey, what exactly went into the Tzatziki you usually made”? She offered it usually at parties accompanied by a warning to everybody about how much garlic went into it. You really don’t need many ingredients and the ones that go into it are easily dealt with. Tzatziki is mostly a fight against water. We use greek yogurt since it contains way less water than plain standard yogurt.
Start by peeling the cucumber and remove the seeds. You’ll see how much water is in there, once you’ve done it for the first time. Cut the cucumber into 1/4″ slices. You could actually dry them here with a paper towel or just let them drain a bit in a colander.
Mince some garlic next and put it together with the cucumber slices. Chop it together, either in a small food processor or like I did with a hand blender. You see in the result, that there is still a lot of water, but without much impact for the final product.
Finally, add the yogurt into the mix, 2 table spoons of dill and salt and pepper to taste. I continued with the hand blender. Otherwise, you could just whisk the yogurt and the spices into the cucumber mix.
The final result is already very tasty with a slow kick of garlic in the back. But leave it in the fridge for an hour or two. Tzatziki goes well with pita chips, pita bread or just regular white bread as a dip. It is a must for gyro as long as you add fresh onions. Actually, all kind of meats will go well with it. And using it as a salad dressing is not unheard of. How about a gyro salad? Some green salad, gyro slices and topped with some onion rings and tzatziki
- 1 pound greek yogurt
- 1 large cucumber
- 4-6 cloves of garlic, to taste
- 2 Tsp chopped dill
- 1 tsp salt
- 1/4 tsp pepper
- Peel the cucumber, half it and remove the seeds with a spoon
- Slice the cucumber
- Peel the garlic
- Put the cucumber into the food processor or a mixing bowl, press the garlic onto it and chop the mix.
- Add yogurt, dill, salt and pepper and mix it in
- Let the result sit in the fridge for 2 hours.
It’s a gift, not having to care about what others think. Here’s somebody who doesn’t: Cooking for Assholes. His Title for the blog, not mine. But I have to link to one of his recent articles, just because of this:
“Where did you get the recipe?” Are you not fucking listening? I just throw shit in a bowl I think would taste good together. It’s that easy. The only time I follow instructions is when I buy furniture from IKEA. I learned that lesson the hard way.
Seems we are not alone. Even if we have to deal with an A-hole. Here’s the full article: Kitchen Sink Salsa
I saw and tasted pesto for the first time in college. My mom didn’t make it and the Italian restaurants in my area didn’t offer it. Or I just ignored it, because I didn’t know about it. A group of students studying German stayed in the dorm for the summer. Some of them were Italian and occasionally cooked for the people who spent their summer there as well. I was among them. And they offered me some dark green mass to go with my pasta. Of course I had to taste it. Wow. It was a very intense and wonderful taste. I didn’t really know fresh basil until then either. I was impressed and eventually tried to find out how to make it. Here’s the result:
|Recipe: Pesto Genovese||
- 2 cups of basil leaves
- 1/4 cup of nuts (pistachio, pine nuts, even cashew or walnuts)
- 3-5 cloves of garlic
- 3 tablespoons of grated Parmesan cheese
- 3 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- Put the nuts and the garlic cloves into a small food chopper
- Pulse it a couple of times and start adding the basil leaves
- Add olive oil until it becomes a paste
- Add the grated cheese
- Add pepper and salt to taste.