Tzatziki is one of the simplest and most popular Greek sauces, which will be a great addition to many dishes. Although it is usually served to gyros in pita pancakes, it will also be great for grilled and fried vegetables or as an addition to meats. Tzatziki eaten in reasonable quantities are healthy, because garlic and lemon juice is a source of antioxidants, and protein, calcium and friendly bacteria contained in Greek yoghurt also have important importance for the body.
The products for its preparation are generally available, although in our country we will not buy the basic ingredient, the original Greek yogurt. When preparing tzatziki in Poland you have to settle for a Greek type yogurt, which unfortunately differs slightly from the original. Traditional Greek yoghurt is made from sheep's milk and has a characteristic thick and creamy consistency, and its taste is basically unbelievable - who tried this knows. When buying a Polish replacement, it is necessary to pay attention that in its composition there is no milk powder, gelatin, proteins, stabilizers or other chemical "improvers". The correct composition is milk and live bacterial cultures.
If you are going with the intention of preparing tzatzików at home, then avoid the wide arc of all kinds of ready-made spice mix available in our stores. You will find in them various strange ingredients and some chemistry that absolutely should not be found in this sauce. The preparation of tzatziki with fresh ingredients will be a much better choice.
Although in tzatziki there is no long list of ingredients and it would seem that there is no room to modify here, however, we met with various additions that the Greeks improve their taste. As optional extras are used chopped dill or fresh mint leaves.
1. Grind the unpeeled cucumber on a grater with a thick mesh, salt and leave for about 20 minutes.
2. After this time, we squeeze the juice well and put the cucumber into the yogurt.
3. Garlic, grate with salt and add to the yogurt and then add lemon juice and olive oil while stirring.
4. To the sauce, you can add a few stalks of chopped dill or mint leaves. Mix everything, and then put in the fridge for about an hour.
Halloumi cheese comes from Cyprus, where its average consumption per capita is 8 kg per year. It is a white, semi-hard cheese made from unpasteurised sheep's milk, from a mixture of sheep and goats, possibly with the addition of cow's milk. Halloumi taste is sometimes enriched with the addition of mint.
Grilled vegetables are often hosted on Greek tables as an addition to larger dishes or as an independent starter. In one of the taverns last year, we enjoyed a grilled pepper stuffed with feta cheese. Delicious and very fast to prepare. It tastes brilliantly combined with ordinary fried potatoes sprinkled with herbs.
The Greek cuisine shows that the broad bean which is also known in our country does not have to be just a seasonal ingredient. In the dried form, which is practically unavailable in our stores, it is a component of interesting dishes. Today, we offer you one of them, i.e. a paste of dried bean.