1.Tzatziki
Tzatziki is a traditional Greek sauce made from strained yogurt mixed with cucumbers, garlic, salt, olive oil, pepper, and lemon juice (some variations use dills, parsley or mint). Tzatziki is always served cold and usually is served with pita, souvlaki, or gyros.
Tzatziki is creamy and refreshing. It is perfect as a dip with pita, but I would truly put it on anything! It's delicious with pork/chicken/lamb souvlaki, fried calamari, and even better on a bite of saganaki. Being in Greece was wonderful as we had fresh tzatziki at each restaurant. I could just eat this stuff by the spoonful it's so good! It is served best drizzled with a bit of olive oil on top! You can pretty much buy tzatziki in any grocery store, but there is something so fresh making it yourself - try it out!
Tzatziki is creamy and refreshing. It is perfect as a dip with pita, but I would truly put it on anything! It's delicious with pork/chicken/lamb souvlaki, fried calamari, and even better on a bite of saganaki. Being in Greece was wonderful as we had fresh tzatziki at each restaurant. I could just eat this stuff by the spoonful it's so good! It is served best drizzled with a bit of olive oil on top! You can pretty much buy tzatziki in any grocery store, but there is something so fresh making it yourself - try it out!
Ingredients:
- 1 pound (1 pint) plain yogurt (whole milk or low fat)
- 1 hothouse cucumber, unpeeled and seeded
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 tablespoon Champagne vinegar or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1 tablespoon good olive oil
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh dill
- Pinch freshly ground black pepper
Directions:
- Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl.
- Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
- Transfer the thickened yogurt to a large bowl.
- Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt.
- Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper.
- Serve chilled or at room temperature.
- Garnish with an olive and a slice of cucumber
2.Saganaki
Saganaki is the name for the popular pan-seared cheese appetizer found all over Greece. The cheese is usually kefalograviera, kasseri, kefalotryi or sheep's milk feta. The cheese is melted in a hot frying-pan until it bubbles. It is then brought to the table in the hot pan (sometimes on fire!) and then doused with a fresh lemon. In more westernized Greek cuisine, Saganaki is flambeed at the table with brandy (usually with a shout of OPA!) and then put out with the traditional lemon. I cannot describe to you how delicious saganaki truly is. The cheese is perfectly warm and oozing. Saganaki is served with bread, but I loved to eat mine with some tzatziki!
- 1 hothouse cucumber, unpeeled and seeded
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 tablespoon Champagne vinegar or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1 tablespoon good olive oil
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh dill
- Pinch freshly ground black pepper
Directions:
- Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl.
- Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
- Transfer the thickened yogurt to a large bowl.
- Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt.
- Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper.
- Serve chilled or at room temperature.
- Garnish with an olive and a slice of cucumber
2.Saganaki
