KosherEye
<<< o >>> MATZO BREI – 8 WAYS <<< o >>> A Passover Greeting 2014 <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>

KosherEye Featured Video



Bookmark and Share
How to Make Tzatziki PDF Print E-mail

Rouxbe.com, shows the home cook how to make Tzatziki -- a Greek Yogurt dip that is a creamy combination of cucumber, garlic, fresh herbs and yogurt.

Ingredients:

3 tablespoons onion
1 garlic clove
3 tablespoons fresh dill
3 tablespoons fresh mint
1 cup cucumber
2 cups thick, plain yogurt
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To start, roughly chop the onion, garlic and fresh herbs. Peel cucumber, remove the seeds and roughly chop.

Purée the garlic and onions in a food processor. Add the cucumber and herbs and pulse just a few times. Strain the cucumber mixture.

Once strained, add the cucumber mixture to the yogurt and season with the salt and pepper. Mix together and serve.

Tzatziki can be made a few hours ahead of time. This allows the flavors to blend together. Make Tzatziki with thick, Greek yogurt, because the better the yogurt the better the Tzatziki will be. Try to find one that is at least 8 to 10% M.F.(milk fat).

 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods