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For those who don't know, Tzatziki is a paste with a creamy texture of yogurt, cucumber and garlic. It's delicious. At first I wouldn't have tasted it, but in the summer I had the opportunity to go to Vienna to a Greek place and I was captivated by its taste. I served it with fish.
- 200 grams of Greek yogurt (or a fatter yogurt without whey)
- 1 clove of garlic
- 1/2 long cucumber (short ones are recommended)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- freshly ground pepper
- dill (optional)
- mint (optional)
Preparation time: less than 15 minutes
RECIPE PREPARATION Tzatziki:
Peel a squash, grate it and squeeze the juice. I cleaned one by one no.
Grate, then allow the juice to drain well.
Peel the garlic and grind well.
Put the cucumbers in a bowl.
Add the olive oil. Add the lemon juice.
Add the garlic and cucumber and mix well until incorporated.
Add dill, mint, salt and pepper to taste.
Refrigerate for at least 1 hour, then serve as an appetizer or sauce.
The secret is to keep the tzatziki in the fridge for a day so that all the flavors blend together.