appetizer – Page 2 – FoodWatcher

Tzatziki Sauce

If you enjoy Mediterranean cuisine, tzatziki sauce is the perfect complement. If you haven’t tried it yet, you must give this quick and easy sauce a go! What is Tzatziki sauce Tzaziki is another sauce based on thick yogurt from Mediterranean countries. There are different versions of it, depending on the country of origin. The …

The post Tzatziki Sauce appeared first on mytastywall.

If you enjoy Mediterranean cuisine, tzatziki sauce is the perfect complement. If you haven’t tried it yet, you must give this quick and easy sauce a go!

What is Tzatziki sauce

Tzaziki is another sauce based on thick yogurt from Mediterranean countries. There are different versions of it, depending on the country of origin. The most popular is the version with yogurt, cucumber, olive oil, and dill. Sometimes, we also come across a version with mint added.

The version with mint is very popular in Turkey, but in this version, Turks sprinkle it with sumac, similar to Labneh.

In Bulgaria, a similar recipe sprinkled with walnuts makes a cold soup served on hot days. I ate it and was delighted with it. Ideally, in my version, I will replace the walnuts with pecans, which I love.

There are as many ideas for tzatziki as there are countries. My version of the recipe is simple and tasty, and now you can invite it to your home, too.

How to choose the best ingredients for Tzatziki

Greek Yogurt: If you don’t have Greek Yogurt, don’t worry. You can make it yourself from regular natural Yogurt. However, make sure it’s good quality yogurt, with only milk and live bacteria cultures. Strain the natural yogurt for 6 hours, and it will take on the consistency of Greek Yogurt, perfect for Tzatziki.

Cucumber: Whether I peel a cucumber depends on the quality of the cucumber I have at home. If it has thin skin, I wash it thoroughly and do not peel it; if it has thick skin, I peel it before grating it on a grater.

Garlic: Is best when fresh because it has a distinct flavor and aroma.

Olive oil: Choose the best one from the first pressing, I love olive oils from Greece or Italy but I also wouldn’t mind the one from Spain. Choose your best one!

Tips and Tricks Tzatziki

I prefer making this sauce in just one bowl to minimize the number of dishes used while cooking. Follow my step-by-step instructions, and I’ll walk you through the recipe.

The juice from the squeezed cucumber is great for making refreshing water. You can enhance it with lemon juice, honey, and mint, making it perfect for hot days. Additionally, the juice can be used in smoothies, particularly green ones like the Green Smoothie Fat Burn with Kale, Healthy Green Smoothie, or Fat Burning Detox Green Smoothie with Spinach.

Sides To Serve Tzatziki Sauce

You can serve Tzatziki with naan bread and pita, or it is ideal for fresh or grilled vegetables such as peppers, carrots, eggplant, and zucchini. Roasted, grilled meat and burgers as a sauce or addition are also ideal for toasted French bread or sourdough bread.

Tzatziki Sauce Step-by-Step Instructions

Tzatziki is a quick and easy sauce for all kinds of dishes. It has a creamy, yogurt flavor, and the flavors of fresh cucumber, garlic, and dill mix.

So, let’s start this adventure with a super easy recipe.

You will need a bowl, a large strainer, a coarse grater, a chopping board, and a good knife. Let’s get started!

Step 1: Peel or grate the cucumbers whole, then add salt and apple cider vinegar. This helps the cucumbers release their juice quickly, which speeds up the tzatziki sauce-making process. The more we squeeze the cucumbers, the less watery the sauce will be, resulting in a creamier consistency.

Step 2: Wait 2-3 minutes, then strain the cucumbers in a fine sieve. Transfer the cucumbers to a sieve and strain them over the same bowl.

Step 3: Pour the cucumber juice into a glass or jar for later use in delicious cucumber-based smoothies.

Step 4: Then return the drained cucumbers to the bowl.

Step 5: Add the Greek Yogurt

Step 6: Add the minced garlic.

Step 7: Mix well, then add the olive oil.

Enjoy!

How to store Tzatziki

It’s best to prepare Tzatziki sauce 30 minutes in advance so that all the ingredients can blend and the garlic can become stronger. If you have any leftovers, you can store them in the fridge for 2-3 days in a tightly closed container to prevent the yogurt from drying out. When you take it out, the water will separate from the yogurt, but you just need to mix it well to combine everything again. I love tzatziki sauce and often make it in large quantities, so I have tested storing it in the fridge.

Substitute for Tzatziki Sauce

Any sauce made with yogurt and sour cream can be a substitute. One suggestion is Crispy smashed potatoes with yogurt dip or Labneh.

You can also make tzatziki from vegetarian yogurt; it will taste good, too.

Tzatziki Sauce

Tzatziki is a quick and easy sauce for various dishes. It has a creamy, yogurt flavor with the freshness of cucumber, garlic, and dill.

Course Appetizer, Side Dish, Snack

Cuisine American, Greece, Mediterranean

Keyword tzatziki, tzatziki recipe, tzatziki sauce

Most Popular Favorites, Grill, Quick & Easy

by Meal Type Appetizers, Side Dishes

by Special Diet Gluten Free, Healthy, Low Carb, Sugar Free

by Season Fall, Spring, Summer, Winter

by Ingredients Cucumber

By Holidays New Year’s Day

Prep Time 10

Servings people

Calories 75kcal

Ingredients

1 long cucumber
1 cup Greek Yogurt
3 kosher salt
1 tsp kosher salt
1 tsp apple cider vinegar
1 tbsp olive oil
1/2 cup chopped fresh dill (can be frozen)

Instructions

Peel or grate the cucumbers whole, then add salt and apple cider vinegar. This helps the cucumbers release their juice quickly, which speeds up the tzatziki sauce-making process. The more we squeeze the cucumbers, the less watery the sauce will be, resulting in a creamier consistency.
Wait 2-3 minutes, then strain the cucumbers in a fine sieve. Transfer the cucumbers to a sieve and strain them over the same bowl.
Pour the cucumber juice into a glass or jar for later use in delicious cucumber-based smoothies.
Then return the drained cucumbers to the bowl.
Add the yogurt, chopped garlic, and chopped dill to the strained cucumbers. Mix well, then add the olive oil.
Enjoy!

Nutrition

FAQ

What type of yogurt is best?

Greek yogurt is ideal for tzatziki due to its thickness and creamy texture. If you use regular yogurt, strain it using cheesecloth or a fine mesh strainer to remove excess liquid and achieve a thicker consistency.

Can I make Tzatziki in advance?

Yes, you can make tzatziki ahead of time! It will keep in the fridge for up to 3-4 days. Just stir it well before serving as some liquid may separate.

Is Tzatziki gluten-free?

Yes, tzatziki is naturally gluten-free, as long as the yogurt and other ingredients are gluten-free (which they typically are).

How do I prevent the Tzatziki from being watery?

Grate the cucumber and then squeeze out the excess moisture by pressing it between paper towels or using a cheesecloth. This step is key to preventing a watery dip.

Can I freeze Tzatziki?

Freezing is not recommended, as yogurt tends to separate and change texture when thawed. It’s best enjoyed fresh or after being stored in the fridge for a few days.

Is Tzatziki keto?

Yes, Tzatziki sauce is a keto dish, but it depends on what you serve it with. If it is grilled or roasted meat, then tzatziki sauce fits perfectly into the keto or low-carb diet assumptions.

The post Tzatziki Sauce appeared first on mytastywall.

Labneh Recipe

Labneh, also known as perfectly creamy cheese, is used in many recipes, but my favorite is enjoying it alone. It’s creamy and delicate, and anyone at home should make it! You absolutely have to try it. It’s easy and a great alternative to cream cheese. How to choose the best ingredients for Labneh Yogurt: Always …

The post Labneh Recipe appeared first on mytastywall.

Labneh, also known as perfectly creamy cheese, is used in many recipes, but my favorite is enjoying it alone. It’s creamy and delicate, and anyone at home should make it!

You absolutely have to try it. It’s easy and a great alternative to cream cheese.

How to choose the best ingredients for Labneh

Yogurt: Always choose the best yogurt you can. It doesn’t have to be Greek yogurt, but it must only have milk proteins and live bacteria cultures. This guarantees quality and should reassure you about your cooking decisions.

Salt: When it comes to salt, I opt for pink Himalayan salt or kosher salt. These unrefined options are free from anti-caking agents and offer health benefits that refined salts lack.

Tips and tricks

You don’t need a special cheesecloth or a cotton napkin because a regular linen or cotton kitchen cloth will do the job perfectly. Remember to rinse it well and not use a washing liquid to prevent the Labneh from smelling like a cloth.

The length of draining the Labneh will depend on its consistency:

12-24h is the classic version of labnech used as a dip or spreadable cheese.
In 2 days, you can prepare a fluffy cheesecake like a Basque cheesecake or use it for a cheese tart with toppings.
3 days, you should press the cheese a little to drain the liquid even more. This version will be perfect for making herbal cheese balls to marinate in olive oil with added balsamic vinegar later. You can also make cottage cheese balls in chocolate, but it is best to use the idea with sugar and vanilla.

My inspirations are very different from the classic version of Labneh. Still, it is such an excellent idea for a healthy homemade cheese that it would be a shame not to use it, especially when it can also be served on the menu for children.

How to make Labneh Recipe

You will need a bowl, strainer, kitchen cloth, and spoon.

For this recipe, you’ll need 1 large package of full-fat Greek yogurt. If you have 4 smaller packages or 2 small yogurts, combine them in a bowl and mix with salt.

Step 1 Add salt to yogurt and mix well.

Step 2 Place a strainer in a bowl, ensuring it fits snugly to prevent any liquid from leaking. This is crucial to keep your fridge or table clean.

Step 3 Line the strainer with a cloth to drain excess liquid from the yogurt. The cloth is very important because the strainer itself will also betray the yogurt.

Step 4 Then put the yogurt in this cloth.

Step 5 Covering yogurt with the corners of the cloth. You can press down lightly. Put the prepared yogurt in the fridge for 12-24 hours. I usually leave the first version of the dip for 24 hours.

Step 6 After 24 hours, remove the cheese from the cloth and onto a board.

Step 7 Carefully remove the labneh from the towel onto a board or bowl. It should have a creamy consistency so that you can cut it gently.

Step 8 Put some of the labneh in a bowl and pour a generous amount of olive oil over it. Add zaatar, and to add a little spice, you can also sprinkle with chili flakes.

Sides To Serve Labneh Recipe

Labneh is a versatile cheese that can be used in various dishes, whether you prefer it sweet or salty.

The most popular version uses a lot of olive oil, zaatar, sumac, and a pinch of chili flakes. Labneh can be infused with a variety of flavors. For an Italian twist, add dried tomatoes and oregano during production. For a Mediterranean flavor, mix in chopped olives and lemon peel with a hint of coriander.

At the end of production, you can add horseradish sauce, which makes labneh go perfectly with meat and smoked fish. I especially love sandwiches with labneh with horseradish flavor, smoked salmon, and cucumber with added pepper.

Depending on how long you strain the yogurt, you will get the consistency of the cheese. If the cheese is thicker, you can also make cheesecake or cheese balls from it, which you can later marinate in olive oil.

If you decide to use the version without additives, you can use it as a cheese for funnel cake or a filling for crepes, enriching it with fresh fruit or jam.

You can also add sugar and vanilla to enjoy vanilla cheese as a dessert for children.

If you try to strain the yogurt for longer than 24 hours, you can bake a cheesecake that will be creamy so that it will melt in your mouth. This version of Basque cheesecake is only less salty (I was not impressed with this version of salty cheesecake). My family and I were probably the least disappointed with the taste.

Substitute Labneh

Labneh is similar to Philadelphia cream cheese and can taste similar to mascarpone, although mascarpone has a more milky taste. It can also replace creme fraiche in tarts or dessert recipes.