Tzatziki, who doesn’t love it. Whether with or without cucumber, with cottage cheese or yoghurt, lots or little garlic, there are countless variations of it. Hardly a barbecue or garden party without tzatziki. A piece of crusty pita bread, a mild summer evening in the garden or on the terrace, the barbecue is roasting and there’s tzatziki to dip into it as a starter. Who’s mouth isn’t watering at this point?
Even when we have a colourful tapas evening or a 70s retro party, I put some tzatziki on the table, even if it doesn’t quite belong there.
Ingredients
1 cucumber
400 g plain yoghurt
200 g curd cheese
30 ml (Cretan) olive oil
20 ml vinegar
5 cloves of garlic (less is also possible, depending on taste)
dill, ideally fresh
Salt, white pepper if you like
I wash the cucumber thoroughly, as I want to use it with the skin, and cut it in half lengthwise. I remove the seeds with a teaspoon. There’s a lot of water here and not much flavour. Besides, there are people who can’t handle the cucumber seeds.
Tipps
For all those who have problems with cucumbers: Remove the seeds!
Stirred and not mixed
Now I roughly grate the cucumber on a kitchen grater and put the finely grated cucumber on a kitchen sieve to drain. In the meantime, I mix the rest of the ingredients with a spoon (never use a food processor!) and add the cucumber rasps at the end. Salt and pepper to taste.
I recommend the dill for everyone to try out.
Put the finished tzatziki in the fridge for 2 hours. It tastes great with potatoes, Mediterranean vegetables, baguette or grilled meat.
You can find more ideas and suggestions for dips, pesto, spreads and chutney under the link.
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Good luck with your cooking!
#leckerwirtz #leckerwirds #meinkochplatz #tzatziki
Tzatziki wie auf Kreta oder Mykonos egal ob mit oder ohne Gurke, Quark oder Joghurt.