Tzaziki: dip, condiment or chutney?
It started out as a lunch. In fact, it wasn’t even supposed to make it past the ‘useful for dipping vegetables’ stage. I sliced the cucumbers and tomatoes for dipping purposes only: I swear. But then that lamb in the fridge was begging to be sliced thin and hotly sauteed and added to pita with this tzaziki dip—now turned condiment/sauce.
Then why not? I threw on the cucumbers and tomatoes and in effect created some semblance of a Greek Gyro. The best part? Now that this dip had been exonerated as a dip and made into a fancy sandwich, it could return to the lunchtime brown bag with far more style and presence than before. My kids ate them up! Of course, my fourth grader piled his with shredded cheese and ketchup (with the lamb and 9 grain pita: redemption); fortunately he ate the tzaziki as a dip with raw broccoli spears. Who am I to complain? Variety and balance accomplished.
My fifth grader adored the tzaziki on the pita with the lamb: warm or cold. And I? I ate the sandwiches for lunch today, and again for dinner. Both times, I was standing up while eating this new treat and couldn’t be bothered to take the time to sit:
Tzaziki
Kosher Salt & Coarse Pepper
2 cups plain (or Greek) yogurt
1 medium cucumber, unpeeled and seeded
1/2 cup sour cream
1T champagne/white wine vinegar
2 T freshly squeezed lemon juice (1 lemon)
1 T olive oil
2 cloves garlic, minced
1 T fresh dill
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 T of kosher salt; in another sieve. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Squeeze as much liquid from the cucumber as you can; mix/blend yogurt, cucumber, sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 tsp. salt, and a few grinds of pepper. Serve chilled or at room temperature.
A sister post called a flurry of tzaziki includes a more thorough description of tzaziki as well as yummy links to inventive tzaziki recipes including chevre, beetroot, ‘light’ and swiss chard.
Comments
Whenever I make tzatziki I absolutely drown my pita sandwiches in it, and it’s sooo good with lamb.
Tzatziki, (tzaziki, zaziki) obviously comes in many forms. I have never had dill in mine. Sounds interesting.
I have an authentic Greek (Samos) recipe which calls for ½ kilo strained yogurt, 4 cloves garlic, 1 cucumber, 1 tablespoon vinegar, salt and 500 grams melted butter (!), put in the fridge to set. Never tried it.
Looks yummy! I have never made tzatziki, but get it at the pita place every time.
Looks yummy! I have never made tzatziki, but I get it at the pita place every time.
Interesting! I have never heard of this before, and I have to say I have never had Greek food before. Someone actually brought this up on a message board I frequent- I’ll have to send them the link to this!
Brilynn: Ha! Admitted! I so use the ‘bread’ as a disguise for eating dip/yummy sauce.
Karin: what isn’t good that has butter:)?
Sandi: There are tons of foods I have yet to make, that I enjoy ‘out.’ I so hear you!
Jennifer: Try it! You might like it!
My friend Greg, who is Greek, uses tzatziki on pits with grilled lamb that’s been marinated in yogurt, rosemary and lemon. It’s the best!
Mmmmmmm. I can’t wait to give this a try. Sounds wonderful.
This is the best zaziki recipe I ever found. It tastes almost better than the zaziki from the Greek restaurant in our neighborhood.
Lydia: man oh man, lemon plus rosemary? This little Greek excursion just keeps getting better and better.
Kristen: Hope you tried it!
Moni: I am blushing! Thank you!!!!