Cucumbers tend to get mushy in the freezer, and the lemon might cause the yogurt to curdle a little. If you freeze your tzatziki sauce, make sure to store it packed in an airtight container. Then stir it very well before serving. Making this recipe? Your email address will not be published.
Save my name, email, and website in this browser for the next time I comment. Your email will not be published or shared. By commenting I offer my full consent to the privacy policy of A Spicy Perspective. This sauce is so totally delicious! I have made this sauce so many times and I had to come say how much I love it! It is great on anything grilled, as a dip or even a marinade! Love it! Followed recipes for the Gyros and the Tzatziki Sauce.
The instructions were great but for me the zest of one lemon and tablespoon of lemon juice was too much for 1 cup of Yogurt. The next day I added a tiny bit of sugar and mint to cut the tartness so that I could eat the Gyros once again.
It was much better. I know that in authentic Tzatziki Sauce, a vinegar or red wine vinegar is used in a recipe of 2 cups of Yogurt. Thanks for sharing the recipe. I'm Sommer Collier I'm here to help you make mealtime memorable, and life a little spicy! Made with no artificial ingredients, artificial preservatives or soy, each pack comes with 8 thick slices.
Just reheat on a stove top or in the microwave. Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs usually mint or dill , garlic, lemon juice and salt. While we love the warm, plush pita and cooling condiments, the gyro meat is the real star. They taste like chicken and spices.
Flaky thin juicy slices of roasted lamb, beef, or pork all laminated on a spit. Shawarma is Middle Eastern and uses lamb, chicken, or turkey spiced with turmeric, cinnamon, cardamom, and other spices common to the area. Gyro, on the other hand, is Greek and is filled with lamb or beef, seasoned with oregano, rosemary, thyme, and other herbs frequently used in Greek cuisine. While gyros usually come with the same combo of lettuce, tomatoes, and onions, shawarmas are often topped with a medley of pickled fruits and veggies.
Together, they make one of the easiest dinner ideas — plus they have plenty of fresh ingredients and are full of great flavor. The slow cooked chicken inside of warm pita bread, with a bit of tzatziki sauce, is delicious.
We recommend using an English cucumber because we find these to be less watery. English cucumbers are generally long and skinny and have a plastic shrink wrap around them. They usually cost a bit more than other cucumbers, so if the cost is an issue for you, feel free to purchase the less expensive cucumbers in your produce section. While the English cucumber may not have as much water in them as other cucumbers, they still do have some.
After peeling your cucumber, cut it in half lengthwise. Take a spoon and scoop out the middle seeded area and discard. Grate the seeded cucumber and place it into a fine mesh strainer. Press down on the cucumber with a paper towel, paper coffee filter, or even just your hands to remove any excess water. If you have cheesecloth, you could use that instead. Leave the cucumber in the strainer while you mix up the remaining ingredients.
For the Greek yogurt, we have had the best results using a full-fat yogurt — not light or reduced fat. Nowadays, there are many excellent Greek yogurt brands at the grocery store. Your email address will not be published. As an Amazon Associate I earn from qualifying purchases. See my full disclosure statement. By subscribing to our newsletter, you consent to receive new post updates and occasional promotional emails from Joybilee Farm.
Scale 1x 2x 3x. If you are using store-bought yogurt use just 2 cups. Himalayan salt 1 tbsp. Grate the cucumber and mix in the salt. Drain the cucumber for 3 hours in a fine colander, over a bowl. Drain the yogurt for 3 hours in cheesecloth, over a bowl. Reserve the whey and the cucumber juice.
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