TZATZIKI
Ingredients:
2 cups Plain Greek Yogurt
1 large Hothouse or English Cucumber
1 teaspoon of salt- (add half first and see if that is enough saltiness for you)
Pinch (1/4 tsp.) Fresh Ground Black Pepper
2 teaspoons Extra Virgin Olive Oil
2 tablespoons Freshly Squeezed Lemon Juice
2 Garlic Cloves, Finely Minced
4 teaspoons Minced Fresh Dill Weed (no stalks)
Directions:
- Peel cucumber. Discard seeds, and chop finely.
- Put yogurt in a large bowl, add lemon juice, olive oil, garlic, dill, salt and pepper. Mix thoroughly. Add chopped cucumbers, mix until well blended.
- Best if chilled for a few hours before serving. Enjoy!
All this time I thought Greek yogurt is a yogurt made only and originated in Greece. It turns out that it is simply called Greek yogurt because this variety of yogurt was made popular by the Greek brand FAGE. Greek yogurt is a yogurt which has been strained, the whey has been removed so it has that thick, rich and creamy consistency. Because it has been filtered, much of the fat has been removed and it has a lower amount of carbohydrates and sugar than the regular unstrained yogurt. You can make Greek yogurt anywhere you are :) I will make it one of these days. I am so lucky I know somebody who knows how to make Greek Yogurt, also called "Labneh" or "Yogurt Cheese". I plan to make it soon after I finish the jar full of homemade labneh marinated in pure olive oil sitting in the fridge. It was given to me by a dear good friend. I didn't know those ones were Greek yogurt! I knew it was called Labneh. :) Thank you, Aola for introducing me to Mediterranean dishes and for the jars filled with Labneh and Hummus. We love it!
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